Preheat oven to 375°F. Boil water for jumbo shells and cook shells al dente (about 8-9 minutes), drain and set aside on parchment paper to cool. (If making with Italian Sausage, cook the sausage now and set aside in a bowl).
20-25 jumbo pasta shells*, 16 oz. Italian Sausage (spicy/hot)
Heat olive oil in pan for 30 seconds on medium heat and then add in garlic, stir for 30 more seconds. Then add in dry, chopped spinach, stir and cook for 2 minutes or until leaves wilt and turn bright green. Remove from heat and let cool.
1 1/2 Tbsp. Olive Oil, 2 cloves fresh garlic, minced, 4 cups chopped fresh baby spinach (pat dry with paper towels)
In a large bowl mix together the ricotta, spinach mixture, egg, mozzarella, Parmesan, basil, onion powder and salt and pepper until combined. Line 1/2 cup of the pasta sauce into the bottom on a 9x13 inch oven safe baking dish. Stuff each pasta shell with a heaping Tbsp. of the spinach/ricotta mixture and place in dish. *If using Italian sausage, put ground sausage in first, then cheese mixture on top.
15 oz. whole milk ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 large egg, 1 tsp. onion powder, 1 Tbsp. fresh basil, Salt and pepper to taste
Cover the shells with the leftover red sauce and bake, covered with foil, for 25 minutes.
1 jar (24 oz.) or 1 1/4 cup marinara sauce
Remove the foil, top with additional mozzarella cheese and then cook for another 5-10 minutes. Serve warm with Parmesan sprinkled on top!