1 lg. jar spaghetti sauce or homemade sauce
1 pkg. jumbo stuffing pasta shells
1 1/2 lbs. Ricotta or cottage cheese
1 c. grated Parmesan cheese
2 eggs, slightly beaten
1/4 c. chopped parsley
1/2 tsp. salt
1 pkg. frozen spinach, cooked
1 lb. shredded Mozzarella cheese

Combine Ricotta, Parmesan and half of the Mozzarella, eggs, parsley, salt and spinach. Cook shells according to package directions, but a few minutes less, so that the shells will be slightly firm. Drain. (Be sure not to overcook shells.) Remove one shell at a time. Stuff with mixture.

Pour 1/2 of sauce into bottom of 9x13 pan. Arrange stuffed shells on top. Pour remaining sauce over top. Sprinkle 1/2 Mozzarella over the top. Cover with foil.

Bake at 375°F for 30 minutes.