Spinach Stuffed Shells

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Ingredients  1  package (10 ounces) chopped frozen spinach, thawed and drained  1-1/2  cups fat-free ricotta cheese  1/2  cup grated 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 black pepper  24  cooked large pasta shells  2  cans (14-1/2 ounces each) crushed tomatoes, undrained  1  cup (4 ounces) shredded reduced-fat mozzarella cheese   Directions: Preheat oven to 350°F. Spray 13×9-inch baking pan with nonstick cooking spray.   Combine spinach, ricotta and Parmesan cheeses, egg substitute and seasonings in large bowl. Spoon into shells. Place shells in prepared pan. Top with tomatoes with juice and mozzarella cheese. Bake, covered, 20 minutes or until cheese melts.