• Bring a large pot of water to a boil.
• In a medium pot over low heat, add your marinara and warm all the way through.
• Salt the water then cook the shells until al dente according to the manufacturers instructions.
  1 lb Dried Jumbo Pasta Shells
• Drain the pasta and with tongs, place each cooked shell on to a kitchen towel on the counter side by side.
• Place the thawed spinach in a colander and with your hands, give it lots of good squeezes to drain the liquid out. You can also add the spinach to a kitchen towel and wring it out.
  16 ounces Thawed frozen spinach

Making The Spinach And Cheese Filling

• In a medium bowl, add the spinach, eggs, ricotta cheese, Parmesan, kosher salt, onion powder, garlic powder, pepper and nutmeg and mix well.
  24 ounces Whole milk Ricotta Cheese, 2 large eggs, ½ teaspoon Garlic powder, ¼ teaspoon Onion Powder, ¼ teaspoon kosher salt, ⅛ teaspoon ground nutmeg, ⅛ teaspoon black pepper, ¼ cup Grated Parmesan

Assembling The Stuffed Shells

• Preheat oven to 375 degrees.
• Grab a 9 by 11 inch inch baking dish.
• Spread half of the marinara sauce on the bottom of the baking dish.
  3 cups Marinara Sauce
• Grab one of the cooked shells and gently press the ends to open up the shell.
• Using a tablespoon, scoop the spinach and cheese mixture and add it to the shell making sure to add only enough so that the shell comes back together and almost closes.
• Place the shell seem side up in the pan.
• Continue stuffing the rest of the shells the same way.
• Add the remaining marinara over the top of the shells.
• Sprinkle with the mozzarella over the top.
  ½ cup Shredded mozzarella
• Bake for 30 minutes on the middle rack of your oven until it is bubbling and starting to brown on top.
• Let cool for 10 minutes then serve.