Cheese Stuffed Shells

We all love this one - even the kids. The only thing I would do different from the recipe is add more cheeses. It seems I always have leftover shells and they go so quickly, that I'd rather fill extra ones.1 container (16 oz.) cottage cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped

PREHEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup of the mozzarella cheese, the Parmesan cheese and seasoning until well blended. Spoon evenly into shells.

MIX spaghetti sauce and tomatoes; spoon half into 13x9-inch baking dish. Place shells, filled-sides up, in baking dish; top with remaining sauce mixture. Cover with foil.

BAKE 25 min. or until heated through. Top with remaining 1/2 cup mozzarella cheese. Bake, uncovered, an additional 2 min. or until cheese is melted.