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Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again.
Meanwhile, preheat oven to 350°F.
Heat a large, heavy skillet over medium-high heat. Add beef and cook, stirring and breaking up chunks, until browned, about 7 minutes. Drain off any excess fat.
In a large bowl, combine beef, ricotta cheese and spinach.
Spread half the marinara sauce over the bottom of a 9x13-inch baking dish.
Spoon a heaping tablespoon of filling into each shell and place them open side up into the dish; fit them together snuggly and you should be able to get them all in a single layer.
Pour remaining marinara evenly over top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.