Preheat your oven to 375 degrees Fahrenheit.

Boil the jumbo pasta shells in salted water for one minute less than al dente, around 13 minutes. Drain and rinse under cold water.

In a large skillet, add olive oil and minced garlic. Cook for about one minute until fragrant, then add spinach and cook until wilted, about three minutes. Allow to cool.

In a large bowl, combine ricotta, seasonings, half of the mozzarella, most of the Parmesan, cream cheese, and egg. Fold in the cooled garlic-spinach mixture.

Spread half of the marinara sauce across the bottom of a greased baking dish. Fill each pasta shell with the cheese mixture and place in the dish.

Pour the remaining marinara sauce over the shells and sprinkle with the rest of the mozzarella and reserved Parmesan.

Cover with foil and bake for about twenty minutes. Remove the foil and bake for another ten minutes until golden brown. Garnish with fresh parsley before serving.