Ricotta Spinach & Tuna Stuffed Shells

Bring a large pot of water to a boil. Once boiling, season the water generously with salt, then add the pasta shells and cook for half of the time listed on the package. Drain the pasta in a colander, toss with a drizzle of olive oil to prevent sticking, and let it steam dry for a few minutes.

Meanwhile, preheat the oven to 350°F (180°C) using conventional oven settings (top and bottom heat). Place the thawed spinach and tuna in a fine-mesh sieve and press firmly with the back of a spoon to squeeze out as much excess liquid as possible.

In a large bowl, combine the spinach, tuna, ricotta, egg, Parmesan, and the finely grated zest of the lemon. Season generously with salt, black pepper, and chili flakes, then mix until well combined. Pour the tomato sauce into a baking dish. Fill the empty tomato sauce jar with 1 cup of water, swirl to loosen any remaining sauce, and pour it into the baking dish. Stir until the tomato sauce and water are well combined.

Fill each pasta shell with the spinach and ricotta mixture and arrange them in the tomato sauce with the opening facing up. Cover the baking dish tightly with aluminum foil and bake for 15 minutes.

Remove the baking dish from the oven and carefully remove the foil. Sprinkle the filled pasta shells evenly with the mozzarella cheese, then return the dish to the oven and bake for another 20 minutes, or until the cheese is golden brown and the pasta is tender.

Let the stuffed shells cool for 3 to 5 minutes, then garnish with fresh basil, if desired, and serve.