1 package Jumbo Shell Pasta
extra virgin olive oil
2 jars of your favorite pasta sauce. If you don't have a favorite, here is my solution: buy Classico Marinara or Tomato and Basil, dump it in a bowl, and add Worcestershire sauce, italian seasoning, fresh basil and oregano, fresh ground pepper, and whatever else you think tastes good. Voila, yummy "jarred" sauce!
2 small containers part-skim ricotta cheese
small package of frozen spinach, thawed and squeezed
6 oz grated Parmesan cheese
2 eggs
2+ garlic cloves, pressed
mozzarella cheese (I used approximately 3 cups in this batch)

Preheat the oven to 350F.

Boil the pasta to al dente. In a medium bowl, mix the spinach, ricotta, Parmesan, garlic, eggs, and a couple of handfuls of mozzarella. Spray baking dishes with non-stick cooking spray.

Drain the pasta, reserving some of the pasta cooking water, and allow it to cool enough to handle. This shouldn't take long. I do not recommend running cool water over the pasta to speed this process. When you do this, you remove some of the starch from the outside of the noodles, and the starch is what helps the sauce to adhere to the noodle. Instead, just let the noodles cool off and if they end up sticking to each other a bit, pour some of the reserved pasta water over the noodles to help loosen them back up.

Fill the pasta shells with the cheese and spinach mixture and place them seam side down in the casserole dish(es). Pour some marinara sauce over the noodles and top with another handful or so of mozzarella cheese.

Bake covered for about 20 minutes or until bubbly. Uncover and bake a little more to brown the top.

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