STUFFED SHELLS FLORENTINE

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 egg, slightly beaten

1 (10 oz.pkg frozen chpped spinach, cooked and well drained)

1/2 tsp. dried oregano leaves, crushed

1/4 tsp. salt

12 jumbo shell macaroni, cooked al dente, drained and cooled

1 (15 1/2 oz.) jar Prego spaghetti sauce (1 3/4 cups)

In a bowl, mix well first 7 ingredients. Stuff about 3 tablespoons cheese mixture into each shell. In 12x8 baking dish, spread 1/2 of the Prego. Arrange shells, stuffed side up in sauce. Spoon remaining sauce over shells. Cover with foil. Bake at 350 degrees or until hot. Sprinkle with chopped parsley. Serves 4.