Preheat the oven to 350. In a large skillet over medium heat, brown and crumble the ground beef along with the garlic. I sprinkle the Italian seasoning all over the beef while browning. Drain any excess fat and remove from heat. In the same pan, cook spinach until wilted.
While the beef is cooking, cook the shells according to package directions. I don't cook them until al dente but just right before so they will still have their shape when stuffing. Just right before they are super soft.
In a mixing bowl, combine the ricotta, 8 oz. of mozzarella, 1/2 cup of parmesan, eggs, oregano, and garlic powder. Fold in the spinach and about 1/2 of the beef. Add in salt and pepper.
In a 9 x 13 baking dish, add in the entire jar of pasta sauce and spread evenly. Spoon the cheese mixture into the shells and place in the dish open side up and very close together.
Sprinkle the remaining ground beef over the top of the shells then the rest of the mozzarella and 1/4 cup of parmesan.
Cover and bake for 30-35 minutes or until cheese is nice and bubbly. Remove the foil and switch over the broil for 3-5 minutes to brown the cheese just a bit. Garnish with fresh parsley and serve.
