Start by pre-heating your oven to 400 F and set your rack to the middle position.

In a medium bowl, add in your finely chopped spinach, ricotta cheese, minced garlic or garlic powder, salt and pepper, to taste. Make sure to salt enough because the ricotta is pretty mild in flavor and needs the salt to bring out the flavor! Mix until everything is well combined and then set aside.

Next, cook your pasta shells in a pot according to the instructions on the packaging. Once the pasta is cooked through, save ¼ cup of pasta water (optional), then drain the remainder of the water and then spray with some avocado oil spray to help prevent the pasta shells from sticking together as they cool down.

In a separate pan on medium heat, add in some avocado oil (if using). When your pan is hot, add in your lean ground beef. Use a meat masher or wooden utensil to beak the beef apart and then season with salt and pepper, to taste. Cook for 7-8 minutes or until the beef is no longer pink and reaches an internal temperature of 160 F. Once your beef is cooked through, add in your marinara sauce and your pasta water (optional). Lower your heat and let simmer for 1-2 minutes until the sauce is heated through then remove from heat and set aside.

Grab a 9x13 ceramic casserole dish. Add in half the meat mixture to the bottom of the dish in an even layer. Next grab your pasta shells and begin stuffing each shell with around 1 tablespoon of filling. Place the pasta shells down in an even layer until you are done working through your shells and filling. Top with another even layer of meat sauce. Sprinkle with your shredded mozzarella and bake for about 18-20 minutes until your cheese is melted. Broil for 1-2 minutes to get your cheese nice and browned on top. Remove from heat, serve and enjoy!

Hint: You may garnish with some fresh basil if you have some on hand!