Spinach Stuffed Shells

• 2 Tbsp. oil
• 1 (6 oz.) can tomato paste
• 1 tsp. oregano
• 1 (12 oz.) pkg. jumbo shells
• 1 (15 oz.) Ricotta cheese
• 1 (8 oz.) pkg. shredded Mozzarella cheese
• 1 small onion, diced
• 2 tsp. brown sugar
• salt and pepper to taste
• 2 (9 oz.) pkg. frozen creamed spinach
• 1 (28 oz.) can tomatoes

1. In 3-quart pan on medium-low heat in hot oil, cook onions until tender.
2. Add tomatoes with liquid, tomato paste, brown sugar, oregano, 1 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Stir to break up tomatoes.
4. Over high heat, bring to a boil; reduce to low heat.
5. Cover and simmer for 20 minutes.
6. Prepare shells according to package.
7. Prepare spinach as label directs.
8. Pour into bowl; cool.
9. Stir in all cheese and Ricotta.
10. Fill each cooked shell.
11. Preheat oven to 350u0b0.
12. Spoon sauce evenly into 14 x 10-inch pan.
13. Arrange filled shells in sauce.
14. Cover pan with foil.
15. Bake 30 minutes.

oil, tomato paste, oregano, jumbo shells, ricotta cheese, mozzarella cheese, onion, brown sugar, salt, frozen creamed spinach, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=783188 (may not work)