It's been a while... Cheesy Stuffed Shells

So, pretty sure I've had these pictures on my desktop for forever...  I have been cooking at home, I swear, I've just been busy and have had no time to blog...

• 16 oz cottage cheese (I use a half ricotta and half cottage cheese mixture)
• 1 pkg (10 oz) spinach (frozen, thaw and squeeze excess liquid out of.. or chop fresh spinach)
• 1 cup Mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp italian seasoning
• 20 jumbo pasta shells, cooked and drained and rinsed in cold water
• 1 jar spaghetti sauce
• 1 large tomato, chopped (optional, but highly recommended)
• ******* I usually make extra of the cheese/spinach mixture because I severely overstuff my shells.

1. Preheat oven to 400˚F - mix cheese and half of mozzarella cheese, spinach and seasoning until well blended. Spoon one heaping tbsp evenly into each pasta shell***(I put the mixture into a ziplock bag and snip a corner off and "pipe" the cheese into each shell...)
2. Combine sauce and tomatoes - pour half mixture into 9x13 baking dish - place shells, filled size up in baking dish - spoon remaining sauce over shells
3. Cover with foil - bake 25 minutes, or until heated through. Uncover, top with remaining 1/2 cup Mozzarella cheese. Bake uncovered for an additional 2 minutes or until Mozzarella is melted.