1 box (approximately 12 ounces) jumbo pasta shells
4 cups (2 pounds) ricotta cheese
2 cups (8 ounces) shredded mozzarella
3/4 cup grated Parmesan
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 ounce package of frozen chopped spinach, defrosted and squeezed dry
3 cups marinara sauce (jarred or homemade)
Cook pasta according to package instructions, drain and cool while preparing filling.
Preheat oven to 350º. Grease 9 x 13 baking dish and set aside.
Combine cheeses, eggs, seasonings, and spinach. Mix well. Spread a thin layer of sauce over bottom of baking dish. Fill each shell with about 2 tablespoons of filling and place in prepared dish. Cover shells with remaining sauce. Cover dish with aluminum foil.
Bake for about 35 minutes or till hot and bubbly.