Conchiglioni Ripieni (Spinach & Ricotta Stuffed Jumbo Shells)

Ingredients

• 16 jumbo Pasta shells (Cooked as per package directions. Include a few extra in case they break)
• 2 tbsp extra-virgin olive oil
• 2 cloves freshly peeled garlic (crushed)
• 4 cups fresh spinach (packed and chopped) note:(this may also be substituted with frozen spinach, make sure to squeeze out all the water before using.)
• 12 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated parmigiano Reggiano
• 1 large fresh egg
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 1¼ Marinelli sauce ( tomato and basil or marinara )