Cheesy Spinach Stuffed Shells with Ricotta and Mozzarella

Ingredients

• 24 large pasta shells, uncooked
• Pinch of salt
• Drizzle of oil
• 1.4 kg spaghetti sauce (as needed)
• 2 cups diced white or yellow onion
• 3-4 cloves garlic, smashed and minced
• 140 g fresh baby spinach, chopped
• 450 g whole milk ricotta cheese
• 60 g freshly grated parmesan cheese
• 250-500 g freshly grated mozzarella cheese
• 1 teaspoon Italian seasoning blend (salt-free)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/2-1 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 1-2 large eggs