Lemon Ricotta–Stuffed Shells

 

Here’s a bright and creamy twist on a classic comfort dish: Lemon Ricotta–Stuffed Shells. It’s easy, satisfying, and packed with flavor.

Ingredients

• 24 uncooked jumbo pasta shells (about 6 oz)
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (15 oz) container whole-milk ricotta cheese
• 1 (5.3 oz) package garlic-and-herb spreadable cheese (like Boursin)1 large egg
• 1 tbsp grated lemon zest (from 2 lemons)
• 1 tsp kosher salt
• 3 oz grated Parmesan cheese (about ¾ cup), divided
• 1 (24 oz) jar marinara sauce (such as Rao’s), divided
• 1 tbsp hot honey (optional, for a sweet-spicy kick)

Instructions

1. Preheat oven to 400°F (200°C).
2. Cook shells in salted boiling water until al dente (about 10 minutes). Drain and rinse under cold water.
3. In a bowl, mix ricotta, spreadable cheese, egg, lemon zest, salt, ½ cup Parmesan, and spinach until smooth.
4. Spread 2½ cups marinara in a 9x13-inch baking dish. Drizzle with hot honey if using.
5. Fill shells with about 2 tbsp of the ricotta mixture. Arrange in the dish, filling side up.
6. Top with remaining marinara and sprinkle with remaining Parmesan.
7. Cover with foil and bake for 20 minutes. Uncover and bake another 20 minutes until bubbly and golden.

This dish is a zesty, creamy