Unstuffed Shells

Bring a large pot of salted water to boil. Add shells and cook for about 9 minutes, until al dente. Drain and set aside.

Transfer spinach or kale to a fine mesh sieve or colander and press out as much liquid as possible. Transfer spinach to a large bowl and stir in 1 cup ricotta cheese, ½ tsp red pepper flakes, 1 tsp lemon zest, 1 tsp salt, and ½ tsp ground black pepper until well combined.

Spray a pan with cooking spray. Spread 1 cup marinara sauce in the pan. Arrange shells in the pan, opening-side up. Pour remaining marinara over the shells. Dollop spinach mixture over the marinara sauce and then spread into an even layer.

Roast at 375°F for 40 minutes.

Remove pan and allow to cool for 5 minutes. Divide between plates and top with Parmesan cheese and herbs just before serving.