Cheesy Stuffed Shells

1 container (16oz) Low-Fat cottage cheese
1 package (10oz) frozen chopped spinach, thawed and well-drained
1 cup shredded Mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
20 jumbo pasta shells, cooked and drained
1 jar (26oz) spaghetti sauce
1 large tomato, chopped

1. Preheat oven to 400.
2. Mix cottage cheese, spinach, 1/2 cup of the mozzarella cheese, Parmesan cheese and Italian seasoning until well blended.
3. Combine spaghetti sauce and chopped tomatoes.
4. Spoon half of the sauce into a 9x13-pan. 
5. Spoon 1 heaping Tablespoon of the cheese mixture evenly into the pasta shells.
6. Place shells, filled sides up, in baking dish.
7. Spoon remaining sauce over the shells. 
8. Cover with tin foil.
9. Bake 25 minutes or until heated through.
10. Uncover; top with remaining cheese.
11. Bake, uncovered 2-5 minutes or until cheese is melted.