Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil and cook jumbo pasta shells until al dente, about 8-10 minutes. Drain and let cool.

In a mixing bowl, combine ricotta cheese, spinach, half of the mozzarella, minced garlic, and seasoning until well mixed.

Stuff each cooled pasta shell with the ricotta mixture.

Spread half of the marinara sauce in a baking dish, arrange stuffed shells, pour remaining sauce, and sprinkle remaining mozzarella on top.

Cover with foil and bake for 20 minutes, then remove foil and bake for another 10 minutes until cheese is bubbly.

Let cool for about 5 minutes before serving.