Spinach and Cheese Stuffed Pasta Shells

2 Oz Medium Pasta Shells
4 Oz Frozen Spinach (Chopped,Thawed And Drained)
3/4 Cup Part Skim Ricotta Cheese
1/4 Cup Part Skim Shredded Mozzarella Cheese
2 Tbsp Reduced Fat Grated Parmesan Cheese
2 Tsp Italian Seasoning
1 Tbsp Garlic (Chopped)
1 Cup Low Sodium Marinara Sauce
1/2 Cup Canned Tomatoes (Diced)

Prepare shells according to package directions. Place in cold water to stop cooking; drain and set aside. Mix together ricotta cheese, mozzarella cheese, spinach, seasonings and chopped garlic. Stuff mixture into the shells. Spread 1/3 of spaghetti sauce in the bottom of an oven safe pan. Place shells open side up, and close together in pan. Spread remaining sauce and canned tomatoes over top, and sprinkle with Parmesan cheese. Bake at 350F for 20-25 minutes, or until cheese is bubbling. Let stand 5 minutes before serving.