Preheat oven to 350.

Cook shells as directed. I did add a bit of olive oil and a bay leaf as I do all my pasta shells. That's optional.

Combine ricotta, eggs, basil pesto, 1 cup parmesan, and 2 cups mozzarella in medium bowl and mix. Chop fresh spinach into small pieces and add to mixture and mix well.

Add mixture to gallon sized bag and snip the corner.

Add mixture to shells.

Place in 9x13 baker with pasta sauce on bottom of the pan.

Fill with shells as close together as possible.

Cover with sauce and remaining parmesan cheese and 1 cup mozzarella cheese.

Bake 25 minutes.

Sprinkle with the last cup of mozzarella and bake 5 additional minutes.

Remove and serve.