• 1 package (10 ounces) chopped frozen spinach, thawed and drained
• 1 tub (32 ounces) non-fat ricotta cheese
• 1/2 cup grated low-fat parmesan cheese
• 1/2 cup cholesterol-free egg substitute
• 3 cloves garlic, finely chopped
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon ground black pepper
• 24 cooked large shell pasta
• 2 cans (14-1/2 ounces each) crushed tomatoes, undrained
• 1 cup (4 ounces) shredded reduced-fat mozzarella cheese

Preheat oven to 350°. Spray a 13X9-inch baking pan with non-stick cooking spray. Combine spinach, ricotta and parmesan cheeses, egg substitute and seasonings in a large bowl. Spoon into shells. Place shells into prepared pan. Mix garlic, oregano, salt, basil, marjoram, pepper and tomatoes in a bowl. Pour over shells in pan. Top with mozzarella cheese. Bake 20 minutes or until cheese melts.