1 pkg. jumbo shells
1 pkg. frozen chopped spinach
2 lbs. Ricotta cheese
1 egg
2 tbsp. Parmesan cheesejar marinara sauce
1 tsp. salt
1 tsp. oregano
1/2 tsp. pepper

Boil 5 quarts salted water. Add shells and par-boil 9 minutes. Drain immediately. Arrange on a flat surface. Cook spinach as directed and mix with Ricotta, egg, and Parmesan cheese. Add 1/2 teaspoon salt, 1/2 teaspoon oregano, and 1/4 teaspoon pepper to cheese mixture. Spoon into each shell. Combine the marinara sauce, 1/2 teaspoon salt, 1/2 teaspoon oregano, and 1/4 teaspoon pepper. Simmer approximately 2 minutes. Using 2 (1 quart) baking dishes, spread 1/2 cup sauce into each. Arrange filled shells on sauce. Bake at 350 degrees for 15-20 minutes. Serve shells with remaining sauce.