Spinach Ricotta Stuffed Shells
Ingredients
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 2 28-ounce cans San Marzano tomatoes, crushed by hand
- 1 teaspoon dried oregano
- Pinch of red pepper flakes, plus more for topping
- Kosher salt and freshly ground pepper
- Kosher salt
- 9 ounces jumbo pasta shells (30 to 34 shells)
- 1 tablespoon extra-virgin olive oil
- 1 8-ounce bag fresh spinach
- 2 cups ricotta cheese
- 2 cups shredded low-moisture mozzarella cheese
- 1/3 cup finely chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus more for topping
- 2 teaspoons finely grated lemon zest
- 1 large egg, beaten
- Freshly ground pepper
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