• In a large pot, bring water to a boil. Add pasta and cook until al dente “to the bite”, approximately 15 minutes.
• While the pasta is cooking, prepare the parmesan cream recipe below and the filling.
• Preheat the oven to 400 degrees.
• For the filling: heat a saute pan on medium heat. Add the oil or butter.
• When the pan is hot saute the shallot and garlic until translucent and slightly browned, stirring occasionally so it doesn’t burn.
• Add in half of the spinach, toss and cook until slightly wilted. Then add the second half of spinach and toss. Season with salt, pepper and lemon to taste.
• Add ricotta to the spinach and mix until combined. Set aside and let cool.
• When the pasta is finished cooking, strain it and immediately rinse with cold water to stop the cooking. Add 1 Tablespoon of oil and toss.
• Line up the pasta shells, filling and baking dish(s) next to each other. When cool enough to handle stuff the shells by using a spoon and fill with about 1-2 Tablespoons of the ricotta mixture. Place in the dish and repeat until all the filling is used up. (some shells may be left over)
• Spoon the parmesan cream evenly over the top of the shells. Top with mozzarella cheese and bake until lightly golden brown on top, about 15-20 minutes. 
• Enjoy hot right away or cool down and package for meal prep.

Instructions for Parmesan Cream (Optional)

• Heat a small-medium sauce pot on medium-low, and add the cream.
• When the cream is warm whisk in the parmesan cheese.
• Whisk frequently until the cheese is incorporated and the cream starts to thicken, about 15 minutes or so.
• Use on top of the stuffed shells or for other pasta dishes.