Stuffed Shells Florentine

This recipe is from Mary (easily the nicest person I know). I asked Mary for one of her favorite recipes, but Mary doesn’t eat meat and my boys don’t eat vegetables so this was quite a feat! She gave me this stuffed shells recipe and everyone loved it! Even Justin (who is the King of disliking veggies) said we would have to make it again soon! I made 2 changes from her original recipe which I have noted below, but I think following her recipe exactly would have been delicious!

Ingredients
1/2 cup chopped onion (I omitted the onion)
2 clove garlic, minced
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 tablespoon olive oil
1- 8 oz package frozen chopped spinach, thawed and well drained
1- 16 oz container lowfat cottage cheese (I used ricotta instead of cottage)
24 Jumbo pasta shells
1 package shredded mozzarella cheese
1- 15 oz jar spaghetti sauce or homemade

Directions
Cook shells according to the directions. Meanwhile, in large saucepan, over medium-high heat, sauté onion, garlic, Italian seasoning, pepper and olive oil. Mix in the spinach and cook until heated.
Remove from heat; stir in cottage/ricotta cheese and ¾ the shredded cheese.
Spoon into Cooked Shells.
Spread 1/2 cup spaghetti sauce in bottom of 13X9 inch pan; arrange shells over sauce. Top with remaining sauce and cover. Bake at 350 degrees for 40 minutes. Sprinkle some remaining cheese over the top.