Spinach and Cheese Stuffed Shells

This is enough to make 2 9 x 13 pans, I like to make one for dinner and one for the freezer.

2 boxes of uncooked shells (I think the ones I bought were kind of smallish, I stuffed about 6 of them, if you buy the gigantic shells, you will obviously need less)
3 c fresh chopped spinach
1/2 onion, chopped
1 container ricotta cheese (about 16 oz)
2 (8oz) packages cream cheese, softened (I used the low fat, nufatel stuff)
1 cup Parmesan cheese
2 eggs, lightly beaten
1 Tb dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions, drain and set aside. Be sure to stir them occasionally so they dont stick together.

Preheat oven to 350°.

In a large bowl, combine all the ingredients and 1 cup of mozzarella. Dont put in the spaghetti sauce. Spoon cheese mixture into shells. Spread half of spaghetti sauce into baking dishes. Arrange shells over sauce then top with remaining sauce and a little cheese.

Cover tightly with heavy-duty aluminum foil.

Bake, covered, for 30 minutes. Uncover, sprinkle with remaining 1 cup mozzarella.

Bake for 5 to 10 more minutes.

Makes 8-10 servings.

If you make one for the freezer, dont bake it. Cover it tightly with foil and freeze, it will last about 2 months in the freezer. When you are ready to eat it, take it strait from the freezer and put it in the oven. 350 for about 2 hours.