Step 1

Preheat the oven to 375 degrees. Follow the cooking directions on your jumbo pasta shells package, but make sure to cook them just slightly under to al dente.

Step 2

In a medium cast iron skillet, heat the olive oil over medium heat and saute the garlic and spinach with a pinch of salt and pepper together until the spinach is wilted. You can smash the spinach with a spatula to help more moisture evaporate during cooking. If the spinach leaves are large, make sure to chop it roughly.

Step 3

Combine the spinach and garlic in a large bowl with the egg, ricotta, mozzarella, parm, ½ cup pine nuts, lemon zest, lemon juice, and salt and pepper to taste.

Step 4

Pour the marinara into the same cast iron skillet, stuff the shells with the spinach ricotta mixture, about 2 heaping tablespoons per shell, and place them into the sauce.

Step 5

Cover with foil and bake for 25-30 minutes, until the marinara is bubbling and the pasta has cooked through. Remove the foil, and bake for another 5 minutes.

Step 6

Remove from the oven, garnish with parmesan cheese, remaining pine nuts, and freshly chopped basil.