Stuffed Ricotta Pasta Shells

Preheat oven to 375 degrees. Boil shells in salted water for 1 minute less than al dente. Refer to packaging. Drain once cooked and gently rinse with cold water until the water on the bottom comes out cool. Set aside. In a skillet, heat olive oil over medium heat. Add the garlic and cook for 1 minute. Add the spinach and toss to coat. Cook until the spinach is wilted. Set aside and let cool. In a bowl, combine the ricotta and the seasonings (Salt, Black pepper, Garlic powder, Italian Seasoning). Add half of the mozzarella cheese and most of the Parmesan. Add the cream cheese and the egg and stir to combine. Fold in the cooled spinach and garlic. Add the marinara sauce (and ground beef if adding) to the bottom of a casserole dish. Use a spoon to fill each pasta shell with the cheese mixture and place it in the baking dish. Top with remaining mozzarella cheese and Parmesan. Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes.