Ingredients:
16 large pasta shells

Marinara Sauce:
2 tablespoons Olive oil
1 large onion, peeled and finely chopped
2 cloves garlic, finely minced
2 tablespoons fresh basil
½ teaspoon dried oregano
28 oz. can crushed tomatoes
1 small can diced tomatoes
Salt and black pepper  

Filling:
1-10 ounce package frozen chopped spinach, thawed
1 cup ricotta cheese
1 egg, lightly beaten
1/2 cup parmesan cheese
1/2 cup mozzarella cheese
1/2 tsp dried oregano or 1 teaspoon fresh oregano, chopped
2 cloves garlic, minced or grated
1/2 teaspoon salt
Pepper to taste

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare marinara sauce:  In a large pot, heat the olive oil over medium heat and add the chopped onions.  Cook for 3 minutes, stirring occasionally to prevent burning.
3. Add the minced garlic, basil and oregano; continue cooking and stirring for another 3 minutes.
4. Add the canned tomatoes to the onion mixture with ½ teaspoon salt and freshly ground pepper. Simmer uncovered for approximately 30 minutes or until thickened.
5. Cook shells according to package directions. Drain and plunge in cold water to stop cooking.  Lay shells upside on kitchen paper to drain.
6. Prepare filling:  Squeeze the spinach dry in a clean kitchen towel.
7. In a large mixing bowl, stir together spinach, ricotta cheese, egg, 1/4 cup parmesan, 1/4 cup mozzarella cheese, oregano, garlic, salt and pepper.
8. Spread the bottom of a medium baking dish with 1/2 cup marinara sauce.
9. Using a teaspoon, stuff shells generously with the spinach/cheese mixture and place in baking dish.
10. Pour remaining sauce over the stuffed shells so that shells are completely covered and sprinkle with the
    extra parmesan and mozzarella cheese.
11. Bake for 30 minutes or until heated through.  Allow to stand for 10 minutes before serving.