Cooking Instructions:

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente, then drain and set aside.

In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.

Spread a thin layer of marinara sauce on the bottom of a baking dish. Carefully stuff each pasta shell with the ricotta and spinach mixture, placing them seam-side up in the baking dish.

Once all the shells are filled, pour the remaining marinara sauce over the top of the shells. Sprinkle shredded mozzarella cheese evenly over the sauce.

Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Let the dish cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.