1. Bring a large pot of salted water to a boil and cook pasta shells until al dente. Drain and lay them on a baking sheet to cool and prevent sticking.

2. In a skillet over medium heat, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Chop roughly and let cool.

3. In a bowl, combine ricotta, chopped spinach, mozzarella, parmesan, egg, salt, and pepper. Mix until fully combined.

4. Spoon or pipe filling into each shell. Spread 1 cup marinara on the bottom of a baking dish, then nestle stuffed shells in.

5. Pour remaining marinara sauce over shells and top with extra mozzarella and parmesan.

6. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.

7. Let rest 5–10 minutes before serving. Garnish with fresh parsley and extra cheese, if desired.