Ricotta Stuffed Pasta Shells

Cook pasta shells in salted boiling water, according to package directions, to al dente. Drain.

In a large skillet, heat olive oil over medium-high heat. Add onion and garlic, stir for 2-3 minutes until fragrant. Add chili flakes, oregano and fennel seeds, saute one minute. Add chopped mushrooms and saute until they release their liquid, lower the heat if necessary, and season with salt and pepper. Add the sundried tomatoes and spinach, wilt, and cook off any liquid. Cool the filling (I like to put it in the freezer for 10 minutes).

In a medium bowl, whisk the optional egg. Add ricotta cheese, mozzarella, pecorino cheese, lemon zest, nutmeg, and fresh basil, and mix. Fold in cooled mushroom filling.

In a 9 x 13-inch baking dish (12-13-inch round baker) add the marinara sauce. Stuff 16 shells with 2-3 tablespoons of filling and arrange over the sauce. You’ll have a few extras if any break. Spray or brush any bare pasta with olive oil and few twists of black pepper.

Cover with foil and bake for 25 minutes until bubbling. Uncover, sprinkle with more pecorino, mozzarella (if you want), and bake uncovered five more minutes.

with Italian parsley and finely grated pecorino.