Spinach and Cheese stuffed Shells

1 (10 ounce) package frozen spinach, thawed completely & squeezed dry

8 ounces shredded mozzarella cheese

15 ounces ricotta cheese

4 ounces cream cheese

1/2 cup shredded Romano or Parmesan cheese

2 large eggs

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 box jumbo shells

1 jar pasta sauce

1/2 cup shredded mozzarella for topping

Preheat oven to 350 degrees. In a large bowl, mix spinach, cheeses, eggs, salt and pepper. Stir together until well blended. Place about 1 1/2 cups of sauce in a 9x13-inch pan. Spread it around to cover the bottom. Stuff shells with the filling and lay in pan over sauce. Cover the pasta with sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup mozzarella on top. Cover with boil and bake for 40 minutes. Remove foil and bake additional 10 minutes.