Mushroom & Spinach Stuffed Shells

Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside. In a skillet, heat olive oil over medium heat. Add minced garlic and chopped mushrooms, sautéing until the mushrooms are browned and tender, about 5 minutes. Stir in the chopped spinach and cook until wilted. Remove from heat and let it cool slightly. In a mixing bowl, combine the cooked mushroom and spinach mixture with ricotta cheese, Italian seasoning, salt, and pepper. Carefully stuff each cooked pasta shell with the mixture and place them in a baking dish. Spread the marinara sauce evenly over the stuffed shells. Sprinkle shredded mozzarella cheese on top. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Serve warm, garnished with freshly grated Parmesan cheese.