Florentine Stuffed Shells

• 24 jumbo pasta shells
• 15 ounces fat-free ricotta cheese
• 12 cup fat free mozzarella cheese, shredded
• 14 cup parmesan cheese, grated
• 10 ounces frozen chopped spinach
• 14 cup onion, finely chopped
• 12 teaspoon italian seasoning
• 1 (1 lb) can low-sodium crushed tomatoes
• 1 (6 ounce) can tomato paste
• 12 cup onion, finely chopped
• 1 teaspoon garlic, crushed
• 14 cup dry red wine
• 2 tablespoons parmesan cheese, grated
• 2 teaspoons italian seasoning
• 14 teaspoon pepper

1. To make the sauce, combine all of the sauce ingredients in a 1 1/2 quart pot, and bring to boil over medium high heat.
2. Reduce the heat to low, cover, and simmer for 20 minutes.
3. To make the filling, combine all of the filling ingredients in a medium sized bowl, and stir to mix well.
4. Set aside.
5. Cook the pasta al dente accoring to package directions.
6. Drain, rinse, and drain again.
7. Set aside.
8. To assemble the dish, coat a 9 x 13 baking pan with nonstick cooking spray.
9. Spoon 1 rounded T of the filling into each shell, and arrange the stuffed shells in a single layer in the pan.
10. Pour the sauce over the shells.
11. Bake at 350 for 25 - 30 minutes, or until heated through.
12. Serve hot.

pasta shells, ricotta cheese, mozzarella cheese, parmesan cheese, spinach, onion, italian seasoning, tomatoes, tomato paste, onion, garlic, red wine, parmesan cheese, italian seasoning, pepper

Taken from www.food.com/recipe/florentine-stuffed-shells-520205 (may not work)