Ricotta & Spinach Stuffed Shells - BelGioioso Cheese

Ingredients

• 2 Tbsp. olive oil, more as necessary
• 2 large cloves grated garlic
• 10 oz. (10 lightly packed cups) baby spinach
• 1/2 tsp. crushed pepper flakes; more to taste
• Kosher salt
• 3 1/2 cups (about 26 oz.) BelGioioso Ricotta con Latte®
• 1/2 cup grated BelGioioso Parmesan cheese (about 2 oz.), more for serving
• 1/3 cup toasted pine nuts, coarsely chopped (about 1 1/2 oz.)
• 1 large egg
• 1/2 Tbsp. lemon zest
• Freshly ground black pepper
• 1 tsp. granulated garlic
• 32 oz. favorite marinara sauce, warmed
• 1 lb. jumbo shells, cooked to al dente
• 5 oz. BelGioioso Fresh Mozzarella, diced, about 1 cup
• 1 1/2 Tbsp. coarsely chopped mixed herbs such as basil, parsley, oregano, thyme