Spanakopita Stuffed Shells

Ingredients

• 6 ounces jumbo pasta shells (about 22)
• 5 tablespoons olive oil, divided
• 4 medium scallions
• 4 cloves garlic
• 1/4 cup chopped fresh dill
• 1 large lemon
• 1 cup shelled fresh or frozen English peas (do not thaw)
• 5 ounces baby spinach (about 5 cups), or 1/2 (10-ounce) package frozen chopped spinach
• 1 1/2 teaspoons kosher salt, divided, plus more for cooking the pasta
• 8 ounces whole milk ricotta cheese (1 cup)
• 4 ounces feta cheese (1 cup crumbled)
• 2 ounces Parmesan cheese (about 1 cup freshly grated or 1/2 cup store-bought)
• 1 large egg
• 1/4 teaspoon red pepper flakes, plus more for garnish
• Freshly ground black pepper
• 1/2 cup heavy cream
• 2 tablespoons pine nuts (optional)

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