Savory Mushroom and Spinach Stuffed Shells

Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly. In a skillet, sauté the chopped mushrooms over medium heat until they are browned and moisture has evaporated. Add the fresh spinach and cook until wilted. Remove from heat and let cool slightly. In a large bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, sautéed mushrooms, spinach, garlic powder, onion powder, salt, and pepper. Mix until well combined. Spread a layer of marinara sauce on the bottom of a baking dish. Stuff each cooked pasta shell with the cheese and mushroom mixture and place them in the dish. Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Garnish with fresh parsley before serving.