Stuffed Shells

15 ounce package jumbo shell pasta (about 24 shells)
1 cup non-fat ricotta cheese
1 cup part-skim ricotta cheese
1 (10-oz) package frozen chopped spinach - thawed
1 jar spaghetti sauce

    Preheat oven to 350 degrees.  Cook pasta according to directions.  Drain.  Squeeze excess moisture from spinach.  Combine cheese and spinach in a bowl.  Fill pasta shells with a spoonful of mixture.  Spread 1/2 cup spaghetti sauce in the bottom of a 9x13 inch pan.  Place shells in baking dish and top with remaining sauce.  Cover and bake for 30-35 minutes.  Sprinkle with grated parmesan cheese if desired.  6 servings.

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