Cheesy Stuffed Shells

This turned out to be a family favorite. The kids loved the cheese, I loved the fact that they were eatting spinach! So what if I told them it was Parsley, they ate it! This recipe also works well as a freezer meal.

1 (16 oz.) container Low Fat Cottage Cheese
1 (10 oz.) pkg. fozen chopped spinach, thawed, well drained
1 cup shredded Mozzarella Cheese
1/4 cup grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 (26 oz.) jar spaghetti sauce
1 large tomato, chopped

Heat oven to 400 degrees. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and sesoning; spoon into shells.

Mix sauce and tomatoes; spoon half into 13x9" baking dish. Add filled shells; top with remaining sauce.

Bake 25 minutes or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.