Preheat oven to 375°F
Boil manicotti according to package directions (approx. 6 minutes).
While the manicotti is boiling,
Prepare marinara sauce of your choice (my favorite recipe coming soon!)
Mix ricotta cheese, shredded mozzarella, egg, and italian seasoning.
In a large saute pan, melt butter. Saute shallot and garlic until tender and fragrant, about 3 minutes. Add spinach and cook until reduced and withered. Salt and pepper your spinach!
Turn spinach, garlic, and shallots out onto a large cutting board. Chop spinach into very fine pieces. Add to cheese mixture.
When manicotti is al dente (do not over boil!) drain and let cool. If possible, spread them out on a plate or baking sheet so they can air cool instead of cooling by running water.
Using your hands, grab fingers full of cheese mixture and stuff shells bit by bit until they are completely cool. Line in a 13x9 or similar sized baking pan.
When all manicotti is stuffed and in the pan, generously top the pasta with your marinara sauce. I like it saucy, but you can pour what you like. Top with slices of fresh mozarella (or regular block mozzarella if that's what you have.
Bake for 20 minutes, or until cheese in melted and center of manicotti is hot.
Top with parsley if desired. Serve and enjoy!