Instructions:

Prepare the Shells

1. Preheat oven to 375°F.
2. Cook pasta shells in salted boiling water until just shy of al dente, about 10 minutes.
3. Drain and transfer to a baking sheet, drizzling with olive oil to prevent sticking.

Make the Sauce

4. Heat 2 tbsp sun-dried tomato oil in a skillet over medium heat.
5. Sauté shallots and garlic for 3-5 minutes until softened.
6. Add broth and simmer for 5-6 minutes to reduce slightly.
7. Stir in half-and-half, ¼ cup Parmesan, Italian seasoning, ½ tsp salt, ½ tsp black pepper, and sun-dried tomatoes.
8. Simmer gently for 4-5 minutes.

Prepare the Filling

9. Squeeze excess liquid from thawed spinach.
10. In a bowl, mix spinach, ricotta, remaining ¼ cup Parmesan, lemon zest, and ¼ tsp each of salt and black pepper.

Stuff the Shells

11. Fill each pasta shell with the ricotta mixture.

Assemble & Bake

12. Pour half of the sun-dried tomato sauce into a 3-quart baking dish (9x13).
13. Arrange stuffed shells over the sauce.
14. Spoon remaining sauce on top and sprinkle with mozzarella cheese.
15. Cover with foil and bake for 15 minutes.
16. Remove foil and bake uncovered for another 15 minutes.
17. Let sit for 5 minutes, then serve with extra Parmesan if desired.