1 c. Ricotta cheese
1 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
1 egg, slightly beaten
1 (10 oz.) pkg. frozen chopped spinach, cooked & well drained
1/2 tsp. dried oregano leaves, crushed
1/4 tsp. salt
12 jumbo shell macaroni, cooked al dente, drained & cooled
1 (15 1/2 oz.) jar Prego spaghetti sauce (1 3/4 c.)
Chopped parsley (optional)

In bowl mix well first 7 ingredients. Stuff about 3 tablespoons cheese mixture into each shell. In 12"x8" baking dish, spread half of the Prego. Arrange shells, stuffed side up, in sauce. Spoon remaining sauce over shells. Cover with foil. Bake at 350 degrees for 35 minutes or until hot. Sprinkle with chopped parsley.

Serves 4.