Make a basic marinara sauce, this recipe will yield enough sauce for this dish and leave about 2 cups leftover...I like to make my marinara sauce in bulk. Begin with a medium saute pan, and pour in olive oil. Add in grated scallion and minced garlic...I grate the scallion because my youngest daughter is going through an "I'm going to pick out pieces of scallion" phase. Saute on medium heat until they begin to soften.

Add the cans of tomatoes. I add the liquid from the cans first, then I use my emersion blender to crush the whole tomatoes inside the can, before pouring them into the pan. If you like a chunky sauce, leave the tomatoes whole. Add the oregano, basil, and some salt and pepper. Bring to a boil, and turn down to a simmer. Simmer for about 1 hour.

Prepare the filling for the pasta. Rinse and dry the spinach. Process the spinach in a blender, food processor or chop finely with a knife. Add spinach to a large bowl. Mix in ricotta cheese, ¼ cup grated parmesan cheese, salt and pepper. Transfer to a large resealable plastic bag. The bag will become a piping bag and will be used to fill the pasta shells. Place in the refrigerator until it is time to fill the pasta.

Cook the pasta shells according to the package directions. Once cooked, drain and toss with a little olive oil, you don't want them to stick together while filling the pasta. After the pasta is cool enough to touch, snip the corner off the piping bag, creating a small hole where the filling can come out. With the pasta shell in your one hand, pipe the filling into the shell.

Place the shell in a baking dish, that has been lined with ½ cup of marinara sauce. Continue to fill the pasta and place it in the baking dish. Tuck them all in tightly. Once all the shells are filled and placed in the dish, coat them with 1 to 2 cups of marinara sauce. Sprinkle with mozzarella cheese. Cover with aluminum foil and place in a 350F oven for 20 minutes. After 20 minutes, remove the cover and return to the oven for an additional 10 minutes. I like to switch on the broiler and brown the top of the pasta...keep an eye on the pasta it browns very quickly. Let the dish rest for 10 minutes and then serve. Enjoy!