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Export 12 ingredients for grocery delivery
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.
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