Layered Shells Florentine

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 34 cups low fat cottage cheese or 1 34 cups ricotta cheese
• 1 egg, slightly beaten
• 14 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese, divided
• 13 cup chopped fresh parsley
• salt and pepper
• 1 (7 ounce) package small shell pasta, uncooked
• 3 cups about 28 oz. jar spaghetti sauce, divided

1. In large bowl, stir together spinach, cottage cheese, egg, Parmesan cheese, 2/3 cup mozzarella cheese, parsley, salt and pepper; set aside.
2. Cook pasta according to package directions.
3. Heat oven to 350 degrees.
4. Toss hot pasta with 2 1/2 cups spaghetti sauce.
5. Arrange half of pasta mixture in bottom of 12 x 8-inch baking dish.
6. Layer spinach mixture evenly over pasta; cover with remaining pasta.
7. Spread remaining sauce over top; sprinkle with remaining mozzarella cheese and additional Parmesan cheese, if desired.
8. Bake 35-40 minutes or until hot and bubbly.

cottage cheese, egg, parmesan cheese, mozzarella cheese, parsley, salt, shell pasta, spaghetti sauce

Taken from www.food.com/recipe/layered-shells-florentine-140872 (may not work)