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Ingredients
  • 18 to 20 jumbo pasta shells, boil extra in case some break
  • 1 to 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups spinach
  • 15 oz. Ricotta
  • ½ cup Parmesan cheese, grated
  • 3 cups mozzarella cheese, shredded and divided
  • 2 Tablespoons cream cheese
  • 1 egg
  • 24 ounces marinara sauce
  • Fresh parsley, to garnish
  • Seasonings
  • ½ tsp Salt
  • ¼ tsp pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
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