Cheesy Stuffed Shells

1 container (16 oz.) Ricotta Cheese

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

1 cup 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°F. Mix ricotta 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 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.