Easy Lemon Ricotta Stuffed Shells With Marinara Sauce

Ingredients:
24 uncooked jumbo pasta shells (about 6-ounces)
1 (10 ounce package) frozen chopped spinach, thawed
1 (15 ounce) whole-milk ricotta cheese
1 (5.3 ounce package) garlic and herb cheese spreadable cheese (such as Boursin)
1 large egg
Grated lemon zest from two lemons
1 teaspoon kosher salt
3-ounces grated Parmesan cheese (about 3/4 cup), divided
1 (24 ounce) jar marinara sauce
1 tablespoon hot honey (such as Mike’s Hot Honey)

Directions:
Preheat oven to 400 degrees F. Bring a large pot of salted water to boil over high heat. Add shells; cook, stirring often, until al dente, about 10 minutes. Drain shells, and rinse under cold water to stop cooking.

Meanwhile, wrap spinach in a clean kitchen towel, and squeeze to remove as much liquid as possible; set aside.

Whisk together ricotta cheese, spreadable cheese, egg, lemon zest, salt and 1/2 cup of the Parmesan in a medium bowl until well combined and smooth; stir in spinach.

Spread 2-1/2 cups marinara sauce in the bottom of a 9×13-inch baking dish; drizzle evenly with hot honey. Place about 2 tablespoons of the ricotta mixture into each cooked shell (optional: you can pipe the mixture using a large plastic bag of piping bag). Arrange shells with filling side up, over sauce; top with remaining 1/2 cup marinara sauce, and sprinkle with remaining 1/4 cup Parmesan.

Cover dish with aluminum foil. Bake in preheated oven for twenty minutes. Uncover; continue baking until sauce is bubbly and filling is creamy, about twenty minutes. Serve hot.