spinach & cheese stuffed shells

• 2 tbsp olive oil
• 1/2 chopped onion
• 3 minced garlic cloves
• 1 can 14 oz. diced tomatoes
• 2 can 14 oz. tomato sauce
• 2 beef bouillon cubes
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 tbsp chopped fresh parsley
• 2 tsp sugar
• 1 fresh ground pepper
• 1 box 12 oz. shells, cooked and drained
• 2 tbsp olive oil
• 1 lb fresh spinach
• 1/4 cup water
• 1 1/4 cup shredded mozzarella
• 3 cup ricotta
• 2 eggs, beaten
• 2 minced garlic cloves
• 1 cup parmesan cheese divided
• 1/8 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup minced fresh parsley

1. for sauce, heat olive oil in lg.
2. heavy saucepan.
3. add onion and saute.
4. add garlic and saute.
5. add tomatoes, tomato sauce, cubes, basil, oregano, parsley and sugar.
6. Stir well and simmer 30 min.
7. add salt and pepper
8. preheat oven to 350
9. toss cooked pasta with olive oil and set aside
10. combine spinach with water in a lg saucepan over med heat.
11. simmer, covered until spinach is wilted.
12. drain well and squeeze to remove excess moisture.
13. finely chop spinach
14. combine mozzarella and ricotta with eggs, garlic, spinach, 1/2 C parmesan, nutmeg, salt and pepper in lg.
15. bowl.
16. stir to blend.
17. stuff pasta shells with cheese mixture in 2 (13 x 9) baking dishes and cover with sauce.
18. sprinkle evenly with remaining parmesan cheese and parsley
19. bake 25-30 min.
20. until cheese is melted and sauce is hot and bubbly

olive oil, onion, garlic, tomatoes, tomato sauce, basil, oregano, parsley, sugar, ground pepper, shells, olive oil, fresh spinach, water, mozzarella, ricotta, eggs, garlic, parmesan cheese, nutmeg, salt, pepper, fresh parsley

Taken from cookpad.com/us/recipes/368765-spinach-cheese-stuffed-shells (may not work)