Cheesy Spinach Stuffed Shells

• 28 ounce can crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon sugar
• 24 large pasta shells (about 3/4 of a 12 ounce box)
• 16 ounces (2 cups) cottage cheese
• 15 ounces (about 2 cups) part skim ricotta cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 10 ounces frozen, chopped spinach, thawed and squeezed dry of excess liquid
• 1/2 cup freshly grated Parmesan cheese
• 6 ounces mozzarella cheese, shredded (about 1 1/2 cups)

1. For the sauce, combine all the ingredients in a medium saucepan and bring to a simmer. Continue simmering for 10-15 minutes. Remove from the heat.
2. While the sauce simmers, in a large pot of boiling, salted water, cook the pasta shells al dente according to package directions. Drain and immediately place them in an even layer on paper towels or parchment.
3. For the filling, in a medium bowl, stir together the cottage cheese, ricotta cheese, salt, pepper, parsley, oregano and basil. Add the spinach and mix until combined. Stir in the cheeses.
4. Lightly grease a 9X13-inch pan with cooking spray and preheat the oven to 350 degrees.npoon about half of the sauce on the bottom of the prepared pan and spread evenly. Fill each pasta shell with an even amount of the filling (about 1/4 cup per shell, more or less) and place the shells on top of the sauce in the pan - making three rows of eight shells.
5. Pour the remaining sauce evenly over the top of the shells. Cover the dish with aluminum foil and bake for 35-40 minutes. Uncover and bake five or so more minutes. Remove the pan from the oven and let the shells sit for 5-10 minutes before serving.

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Taken from www.epicurious.com/recipes/food/views/cheesy-spinach-stuffed-shells (may not work)