1 pkg. jumbo shells
1 (10 oz.) pkg. chopped spinach
2 lbs. Ricotta cheese
1 egg
2 tbsp. Parmesan cheese
1 (29 oz.) jar Ronzoni Marinara Sauce (or may substitute your own)
1/2 tsp. each salt and oregano
1/4 tsp. pepper

Boil 5 quarts salted water. Add shells and parboil 9 minutes. Drain immediately. Arrange on a flat surface. Cook spinach as directed and mix with the Ricotta, egg and Parmesan. Spoon into each shell.

Combine the Marinara sauce, salt and pepper. Simmer about 2 minutes. Using two 2 quart baking dishes, spread 1/2 cup of sauce into each. Arrange filled shells on sauce, and bake at 350 degrees for 15-20 minutes. Serve shells with remaining sauce.