Spinach & artichoke stuffed shells

Stuffed shells are really easy for being so good. The traditional recipes aren't very figure friendly though and I was wanting a well-rounded meal so I created this variation. It was very tasty and pretty much guilt-free.Spinach & Artichoke Stuffed Shells
Makes 6 servings
Ingredients:
10 oz package frozen chopped spinach, thawed, water pressed out, and chopped
6 oz marinated artichoke hearts, drained and diced
1/4 cup roasted red pepper, diced
15 oz part skim ricotta
2 eggs, beaten
2 tbsp grated parmesan, romano or a combo of both + parmesan for sprinkling
1 tsp garlic powder
3/4 tsp salt
dash pepper
12 oz box large shell pasta (though you'll only use about 2/3, so if you have a smaller pkg that's okay)
16 oz marinara sauce (I had no homemade on hand so I used Trader Joe's)

Directions:
Cook shells al dente per package instructions. Rinse and set aside. Combine all other ingredients, except marinara, in a large bowl. It will be slightly runny.
Preheat oven to 350. Pour about 1/3 of the marinara in a large 9x13 baking dish. Using one of your tablespoons, fill a shell with the cheese filling. How full you fill them is up to you, but I like them full enough so that the shell is slightly bulging open. Place stuffed shell, open side up, in the prepared baking dish. Repeat with remaining shells and filling. If you're like me, you'll have quite a few shells leftover. That's because I wanted less pasta and more filling. I'm sure there is something economical that could be done with these, but I just threw my extra ones out. When the dish is full, spoon remaining marinara over the tops of the shells and sprinkle with more parmesan to your liking. If you're really feeling indulgent, you could top with some grated mozzarella. I was too lazy to grate...Cover with foil and bake for 30 minutes until hot. Let stand a few minutes before serving. Spoon marinara from baking dish over any exposed areas of the shells, once on the plate.