Spinach and Ricotta Stuffed Shells

1(10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
24 cooked jumbo pasta shells
1 carton of Ricotta cheese
1 egg, slightly beaten
½ tsp. Italian seasoning
Garlic powder
½ cup-1 cup Parmesan cheese
Tomato sauce
Salt and pepper to taste
Cook the shells, drain them and let them dry out. Mix everything together and then stuff the shells. Line a greased baking sheet with tomato sauce and place the stuffed shells in the baking dish. You can drizzle tomato sauce on top of the shells and you can also top the shells with mozzarella cheese, if you want!
Bake at 350 degrees for 30 minutes