Spinach & Sundried Tomato Porcini Stuffed Jumbo Shells

Ingredients

• 1 jar Bertolli^® Portobello Mushroom Sauce
• 1 lb. Ricotta cheese
• 2 cups shredded mozzarella cheese (about 8 oz.), divided
• 1/4 cup grated Parmesan cheese
• 3 eggs slightly beaten
• 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup chopped sun-dried tomatoes packed in oil
• 1/8 tsp. ground black pepper
• 1 package (12 oz.) jumbo shells pasta, cooked according to package and drained