Bring 4 quarts of water to a boil in a large pot and then add in the shells with a splash of olive oil. Boil for about 10 minutes until al dente. Drain the shells and rinse with cold water.

Heat olive oil over medium low heat. Saute the garlic and spinach for a few minutes until spinach is wilted. Put garlic spinach mix in freezer for a few minutes until cooled.

Add beans, ricotta cheese, eggs, basil, salt, pepper, Parmesan cheese, Italian seasoning, red crushed pepper, and spinach mix into a large mixing bowl.

Use an immersion blender to combine stuffing mixture.

Put a layer of sauce on the bottom of a 9x13" pan and a smaller casserole dish (will need both).

Stuff the shells with about 3 tablespoons of the filling.

Spoon some sauce over the shells as well and cover the pans with foil.

Bake at 350 F for about 30 minutes.

Garnish with fresh basil and Parmesan cheese.

Enjoy!