Easy Savory Spinach and Low Fat Ricotta - Cooking with Kendra

Ingredients

• 15 oz (425 g) low fat ricotta cheese
• 2 cups (60 g) fresh spinach, chopped
• 1 large egg
• 1/2 cup (50 g) grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 12 large pasta shells (conchiglioni)
• Water (for boiling shells)
• 1 tablespoon olive oil
• 2 cups (480 ml) marinara sauce (store-bought or homemade)