Spinach Ricotta Stuffed Shells

I went a while without ordering any magazines, but now I subscribe to 3, with a 4th on its way.  In the May 2010 issue of Real Simple, I found a recipe for stuffed shells.  It seemed quite easy and I was looking for something to add to my weekly meal plan, so I decided to give this recipe a try.  It was so good and so easy that I think it will become my go-to stuffed shell recipe from now on.  Maybe next time, I'll add more veggies to the filling too.

20 Jumbo Pasta Shells (half of a 12-ounce box)
1 (24-ounce) jar Marinara Sauce
2 (15-ounce) containers Ricotta Cheese
2 cups Baby Spinach, chopped
2 Garlic Cloves, minced (I added this)
1/2 cup Grated Parmesan
1 cup Grated Mozzarella
Salt & Pepper

Cook the pasta according to the package directions, drain, and run under cold water until cool.  On the bottom of a large baking dish, spread a layer of marinara sauce.  In a bowl, combine the ricotta, spinach, garlic, Parmesan, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.  Spoon the mixture into the shells and place them on top of the sauce in the pan.  Sprinkle the top with mozzarella and bake at 400 degrees for about 10-12 minutes, or until the shells are heated through.  Put the shells under the broiler for about 2-5 minutes at the very end to brown the cheese.