1 pkg. Ronzoni jumbo shells
1 pkg. (10 oz.) frozen chopped spinach
2 lbs. ricotta cheese
1 egg
2 tbsp. Parmesan cheese
1 jar (29 oz.) marinara sauce
1/2 tsp. each salt, oregano
1/4 tsp. pepper

Cook shells according to package directions for 9 minutes. Drain and arrange on flat surface. Cook spinach as directed and mix with ricotta, egg, Parmesan. Spoon into each shell. Combine marinara, oregano, salt and pepper and simmer for 2 minutes. Spread approximately 1 cup sauce into baking dish. Arrange filled shells on sauce and bake at 350 degrees for 20 minutes. Serve shells with remaining sauce.