12 large pasta shells
2 cups ricotta cheese
1 cup baby spinach, finely chopped
2 eggs
1 cup Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon dried oregano
2 cups tomato sauce
4 ounces mozzarella cheese, shredded
Preheat the oven broiler.
Cook the pasta shells according to package directions until al dente.
Meanwhile, in a large bowl, combine the ricotta, spinach, eggs, Parmesan, garlic powder and oregano.
Stuff the shells with the cheese mixture.
Ladle 3 to 4 tablespoons of tomato sauce into the bottom of a baking dish, and arrange the shells in an even layer over the top.
Cover with the remaining tomato sauce and top with the mozzarella.
Bake for about 10 minutes, or until the cheese is bubbly and brown.