Cheesy Stuffed Shells

I made this recipe for a dinner party a couple of weeks ago & it was a hit. It's from the latest Kraft Food & Family magazine:

1 container cottage cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

1 tsp. Italian seasoning

20 jumbo pasta shells, cooked, drained

1 jar (26 oz.) spaghetti sauce

1 large tomato, chopped

Heat oven to 400 degrees F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.

Mix sauce and tomatoes; spoon half into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover.

Bake 25 minutes or until heated through. Top with remaining mozzarella; bake, uncovered, 2 minutes or until melted.

Tips:

Spray foil with cooking spray before using to cover casserole. Place, sprayed-side down, on casserole to prevent sticking.

Make Ahead:

Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400 degrees F for 35 minutes or until heated through.

Freeze Ahead:

Reserve 1/2 cup of the mozzarella. Assemble recipe as directed, but do not top with the reserved mozzarella. Wrap casserole in foil; freeze. When ready to serve, heat oven to 400 degrees F. Unwrap casserole; cover with foil. Bake 55 minutes or until heated through, removing foil after 30 minutes. Top with reserved mozzarella; bake 2 minutes or until melted.