Begin by boiling a large pot of salted water. Add the jumbo pasta shells and cook them for 8–10 minutes until al dente. Drain the shells and allow them to cool.

In a large mixing bowl, combine the ricotta cheese, half a cup of mozzarella, grated Parmesan, and the egg. Stir until smooth and creamy.

Heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds before adding the spinach. Stir for about 2–3 minutes until wilted.

Preheat your oven to 375°F (190°C).

Spread 1 cup of marinara sauce in a baking dish. Stuff each cooked shell with about 2 tablespoons of the filling and place them seam-side up in the dish.

Spoon remaining marinara sauce over the top and sprinkle with the rest of the mozzarella. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking for another 10 minutes.

Let the shells rest for a few minutes before serving. Garnish with fresh basil.