Spinach and Ricotta Stuffed Shells

This is a great family friendly recipe!

2 cups marinara
2 1/2 cups ricotta (or half cottage cheese)
1/2 cup fresh parmesan cheese, grated
1/2 tsp. onion powder & 1/2 tsp. dried oregano
1/4 tsp. salt & 1/4 tsp. pepper
half pound bag fresh spinach (steamed, cooled, and squeezed dry)
1 large egg yolk
1 garlic clove minced
24 jumbo shells cooked (cook 1-2 minutes less than instructions say so they don't fall apart when filling) I always cook up a few extra shells....

1) Preheat oven to 350
2) Spread 1/2 cup marinara on bottom of 13 x 9 inch dish
3) Combine ricotta and next 8 ingredients in a large bowl stirring well (I like to pulse in my food processor to chop the spinach well.)
4) Spoon ~ 1 1/2 tablespoons into each shell. Arrange shells in dish and spoon the rest of the marinara over the shells. Sometimes I add a little shredded mozzarella or parmesan on top.
5) Cover and bake at 350 for 30 minutes. Let stand 5 minutes before serving.

Makes 4 servings