Spinach stuffed shells

Ingredients

Quantity		Ingredient
2	tablespoons	Vegetable oil
1	small	Onion, diced
28	ounces	Can tomatoes
6	ounces	Can tomato paste
2	teaspoons	Brown sugar
1½	teaspoon	Oregano leaves
		Salt and pepper to taste
12	ounces	Pkg. jumbo macaroni shells
20	ounces	Frozen creamed spinach in
		Boiling bags
15	ounces	Container ricotta cheese
8	ounces	Shredded mozzarella cheese

Directions

In a large saucepan over medium heat, heat oil and cook onion until tender, stirring often. Add tomatoes(chopped or squished with your hands) with their liquid, tomato paste, brown sugar, oregano (oops I just realised I forgot-1 clove garlic, minced), garlic, 1½ t. salt and ¼ t. pepper (or to taste). Heat to boiling; then reduce heat to low, cover and simmer for 20 minutes. Meanwhile, prepare macaroni shells as label directs; pour into collander and cool slightly.

Prepare spinach as label directs, pour into bowl and cool (again) slightly. Stir in ricotta and mozzarella (I also add ¼ c.

parmagian), 1 t. salt and ¼ t. pepper. Fill each cooked shell with about 1 T. cheese mixture. Preheat oven to 350. Spoon sauce evenly into 14"X10" (or 13"X9") roasting pan, arrange filled shells in sauce. Cover roasting pan with foil and bake 30 minutes or until hot and bubbly.

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