Spinach Stuffed Shells

Directions

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