Cook the shells according to the package directions. (I take them out 1 minute before.) Drain and set aside.

Heat a sauté pan over medium heat. Add olive oil and add spinach. Cook until wilted. Add garlic and cook for another minute. Set aside.

Stir together ricotta cheese, eggs, Parmesan, salt, pepper, parsley, and basil. Add cooled spinach. Put the ricotta filling in a piping bag or a plastic bag with the end cut off. Add a thin layer of marinara sauce to the bottom of a casserole dish. Stuff each shell with filling. Line the shells in the bottom of the dish.

Cover with sauce and top with mozzarella and additional Parmesan.

Cover with foil and bake for 30 minutes. Take the foil off and continue to bake for 5 to 10 minutes longer, or when the cheese is melted and bubbly. Let stand 10 minutes before serving.