23–26 jumbo pasta shells

1/2 cup finely chopped shallots

4 garlic cloves, minced

1 tsp Italian seasoning

3/4 tsp kosher salt, divided

3/4 tsp cracked black pepper, divided

1 cup chicken or vegetable broth

1 1/2 cups half-and-half or heavy cream

1/2 cup grated Parmesan cheese, divided

3/4 cup slivered oil-packed sun-dried tomatoes

2 tbsp oil from sun-dried tomato jar

1 (16 oz) bag frozen spinach, thawed and squeezed dry

2 cups whole-milk ricotta cheese

1 tsp lemon zest (or zest of 1 lemon)

3/4 cup shredded mozzarella cheese

Cook Mode Prevent your screen from going dark

Cook jumbo shells in salted boiling water until al dente. Drain and set aside to cool slightly.
In a skillet, heat 2 tbsp sun-dried tomato oil. Sauté shallots until softened, then add garlic, Italian seasoning, 1/4 tsp salt, and 1/4 tsp pepper.
Stir in broth, half-and-half, and half the Parmesan. Simmer until slightly thickened, then add sun-dried tomatoes. Set sauce aside.
For filling: squeeze excess water from thawed spinach. Mix with ricotta, lemon zest, remaining Parmesan, mozzarella, 1/2 tsp salt, and 1/2 tsp pepper.
Spoon ricotta filling into shells and arrange in a baking dish.
Pour creamy sun-dried tomato sauce over the shells.
Cover with foil and bake at 375°F for 25 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.
Cool slightly before serving.

Add cooked chicken or Italian sausage for extra protein.

Swap spinach for kale for a different flavor.

Sprinkle extra mozzarella on top before baking for more cheesiness.

Use milk instead of cream for a lighter version.

Assemble ahead and refrigerate or freeze before baking.