1 c. part-skim Ricotta cheese
4 oz. Mozzarella cheese, shredded
1 oz. Parmesan cheese, grated
1 egg, slightly beaten
1 (10 oz.) pkg. chopped spinach, cooked and well drained
1/2 tsp. oregano
1/4 tsp. salt
10 jumbo shells (3 oz.), cooked, drained and cooled
2 2/3 c. Weight Watchers spaghetti sauce with mushrooms

In a bowl, mix first 7 ingredients well. Stuff shells using equal amounts of cheese mixture (about 3 tablespoons). Pour sauce, reserving 1 cup, into baking dish. Arrange shells in sauce, stuffed side up. Spoon reserved sauce over shells. Cover with foil and bake 35 minutes at 350 F. Garnish with chopped parsley to serve. Divide evenly into 4 servings (2 1/2 shells each).