Italian Cheese Stuffed Shells

1 bag of large pasta shells cooked and drained
16 oz. ricotta cheese
1 cup mozarella cheese
1/2 cup parmesan cheese
3 garlic cloves, chopped
1 tsp. oregano
1/2 tsp. salt
1/8 tsp. ground black pepper
1 1/2 cups frozen spinach, thawed and drained

Mix ricotta, mozarella, parmesan, garlic, oregano, salt, pepper, and spinach in large bowl. Then spoon into shells, lay filled shells in large baking pan.
1 large can of crushed tomatoes
1 T. Oregano
1 t. salt
1/2 t. pepper
1 t. garlic powder
Mix above ingredients and pour over shells in dish. Sprinkle with mozzarella cheese, parmesan cheese, and oregano.
Bake at 375 degrees for about thirty minutes.
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