Pre-heat oven to 375.
Cook shells acording to package directions. Be careful not to overcook them or they will tear easily when trying to fill them.
Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together
Brown meat, with garlic and onions, Italian seasoning, salt & pepper.
Mix meat,spinach,soften cream cheese, 1 cup mozzerlla,and parmigiano-reggiano in med bowl.
Pour enough sauce in 9x13 baking dish to cover bottom. Stuff shells with meat & cheese mixture with spoons.
*Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
Top with remaining sauce and mozzerlla and cover and bake for about 35 mins. Remove cover leave in oven another 10 mins.
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