I mixed two recipes for this one, one was on the box of pasta & the other was one I had written down from somewhere. I didn’t have enough pasta sauce so I added part of a can of tomatoes. I also added fresh italian parsley. Oh & I only put spinach in half of the shells

6 ounces jumbo pasta shells, cooked 15 minutes & drained
15 ounces ricotta cheese
1 cup mozzerella cheese
1/3 cup Parmesan cheese
1 Tablespoon fresh minced garlic
Italian parsley
1/4-1/3 cup diced tomatoes (or fresh tomatoes, chopped)
26 ounces pasta sauce
2 teaspoons dried basil
1/8 teaspoon pepper
Handful of torn/chopped spinach (stems removed)

Preheat oven to 350 degress (F). Mix ricotta cheese, spinach, 1/2 cup mozza. cheese, Parm cheese, italian parsley, pepper, and basil until well blended. Spoon heaping tablespoon of mixture evenly into each shell.

Combine sauce and tomatoes; spoon half of mixture into baking dish (I used an 8×8 & put some shells on top of others). Place shells filled side up in dish. Spoon remaining suace over shells. Sprinkle with more Parm cheese, if desired.

Bake for 30 minutes, or until heated through. Sprinkle with remaining mozza. cheese, let melt.