Preheat oven to 350 degrees F. Grease 9x13-inch baking dish with nonstick spray.

Bring large pot of water to boil. Remove from heat, add shells, stir, cover and soak 6-8 minutes until softened but still firm.

In large bowl, combine ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, eggs, garlic, basil, oregano, salt and nutmeg until uniform. Fold in spinach. Transfer ricotta mixture to gallon-sized freezer bag. Slice off corner to make piping bag.

Spread 1 cup marinara sauce over bottom of prepared baking dish.

Drain shells and fill each with ricotta mixture. Place in rows in baking dish.

Pour remaining sauce over manicotti. Sprinkle with remaining 1 cup mozzarella and ½ cup Parmesan.

Cover with foil and bake 30 minutes. Remove foil and bake 10-15 minutes until cheese is golden, sauce is bubbling, and shells are fully cooked. Cool 5 minutes before sprinkling with basil and serving.