Ingredients:
10 ounces baby spinach (about 10 cups), or 1(10-ounce) package frozen chopped spinach
• 3 cloves garlic
• 12 ounces low-moisture whole-milk or part-skim mozzarella cheese, shredded (about 3 cups)
• 1 ounce Parmesan cheese, finely grated (about 1/2
firmly packed cup grated on a Microplane or 1/3 cup store-bought)
• 3 tablespoons olive oil, divided
• 1/4 teaspoon red pepper flakes
• 3/4 teaspoon kosher salt, divided, plus more for the pasta water
• 6 ounces dried jumbo pasta shells (about 20)
• 1 (15- to 16-ounce) container whole-milk ricotta cheese (about 2 heaping cups)
• 1/4 teaspoon freshly ground black pepper
MARINARA SAUCE INGREDIENTS:
- 2 cups of fresh or canned crushed tomatoes
- 4-6 garlic cloves, minced
- 1/4 cup of olive oil
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- Salt and pepper to taste
- Optional: 1/4 teaspoon of red pepper flakes for some heat
Instructions:
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the crushed tomatoes, parsley, basil, salt, and pepper. Stir well.
4. If using red pepper flakes, add them now.
5. Bring the sauce to a simmer and let it cook for 15-20 minutes, stirring occasionally.
6. Taste and adjust the seasoning as needed.