Spinach and Ricotta Stuffed Shells

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Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions; drain and set aside.
In a mixing bowl, combine chopped spinach, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and pepper.
Fill each cooked pasta shell with the cheese and spinach mixture.
Spread a layer of marinara sauce in the bottom of a baking dish.
Place the stuffed shells in the dish and cover with the remaining marinara sauce.
Sprinkle the remaining mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Garnish with fresh basil if desired, and serve warm.

You can use frozen spinach if fresh spinac is not available. Consider using good quality marinara sauce for best results.