Stuffed Shells

1 pkg frozen chopped spinach, thawed and well drained
1 container cottage cheese
1 c mozzarella cheese
1 c chopped red pepper
1 egg white
1 tsp dried oregano
20 jumbo pasta sheels (for stuffing), cooked, drained and cooled
1 jar pasta sauce

Preheat oven to 400. Mix spinach, cottage cheese, 1/2 c mozzarella, red pepper, egg white and oregano in a large bowl until well blended.
Fill shells with spinach mixture using 1 tbsp of mixture per shell.
Spoon half of the sauce into a 13 x 9 baking dish, spread to cover the bottom.
Arrange shells, filled side up, in baking dish.
Spoon remaining sauce over shells and sprinkle with remaing mozzarella cheese.
Cover with foil.
Bake for 30 minutes; uncover and keep baking for 10 minutes.