Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until they are just al dente. Drain and set aside.

Sauté the fresh spinach with garlic and a teaspoon of butter until wilted. Once cooled, squeeze out all the excess moisture.

In a large mixing bowl, combine the ricotta cheese, squeezed spinach, half of the mozzarella cheese, parmesan cheese, egg, and dried basil and oregano. Stir until well combined.

Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

Using a small spoon, fill each cooked pasta shell with the ricotta mixture and place them snugly in the baking dish in rows.

Pour the remaining sauce over the shells and sprinkle with the rest of the mozzarella. Cover with foil and bake at 375 degrees for 20 minutes. Remove the foil and bake for another 10 to 15 minutes until the cheese is bubbling and slightly browned.

Let the dish sit for five minutes before serving. This allows the cheese to set, making it easier to lift the stuffed shells onto plates without them falling apart.