Stuffed Shells Florentine

1 lg. jar spaghetti sauce or homemade sauce (See my lasagna)
1 pkg. jumbo stuffing pasta shells
1 1/2 lbs. cottage cheese or Ricotta (I used cottage cheese)
1 c. grated Parmesan cheese
2 eggs, slightly beaten
1 tsp. dried parsley
1/2 tsp. italian seasoning
1/2 tsp. fresh ground pepper
1/2 tsp. salt
1 pkg. frozen spinach, cooked
1 lb. shredded Mozzarella cheese

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. This can be done up to two hours ahead. Just put on a cookie sheet.)

Combine cottage cheese, Parmesan and half of the Mozzarella, eggs, parsley, italian season, spinach and salt and pepper. Mix well. Pour 1/2 of sauce into bottom of 9x13 pan. Stuff one shell at a time with mixture. Arrange stuffed shells on top of sauce, seam side down. Pour remaining sauce over top. Sprinkle 1/2 Mozzarella over the top. Cover with foil.

Bake at 375°F for 30 minutes. Remove foil, turn oven to broil and broil till cheese browns.