Name: Spinach-Stuffed Shells with Gremolata
Ingredients: 1 container (16 oz.) fresh ricotta; 1 package (9 oz.) frozen spinach— thawed, squeezed dry, and chopped; ½ cup (2 oz.) grated Pecorino Romano; 1 egg, beaten; 1 jar (32 oz.) marinara sauce; 24 jumbo pasta shells, cooked and drained; ⅓ cup finely chopped fresh flat-leaf parsley; 1 clove garlic, finely chopped; 1 ½ tsp. lemon zest

In bowl, mix first 4 ingredients. Season with 1/2 tsp. each salt and pepper. Reserve 1/2 cup marinara; spread remaining marinara in 9-by-13-inch baking dish. Spoon ricotta mixture into pasta shells; arrange in dish. Drizzle with reserved 1/2 cup marinara. Bake at 375° until bubbly, about 30 minutes. In small bowl, mix parsley, garlic, and lemon zest for gremolata; sprinkle over shells.

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Spinach-Stuffed Shells with Gremolata

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