Title: Spinach Stuffed Shells
Categories: Italian Vegetarian
Yield: 8 Servings
| 2 | tb | Vegetable oil |
| 1 | sm | Onion, diced |
| 28 | oz | Can tomatoes |
| 6 | oz | Can tomato paste |
| 2 | ts | Brown sugar |
| 1 1/2 | ts | Oregano leaves |
| | | Salt and pepper to taste |
| 12 | oz | Pkg. jumbo macaroni shells |
| 20 | oz | Frozen creamed spinach in |
| | | Boiling bags |
| 15 | oz | Container ricotta cheese |
| 8 | oz | Shredded mozzarella cheese |
In a large saucepan over medium heat, heat oil and cook onion until tender,
stirring often. Add tomatoes(chopped or squished with your hands) with
their liquid, tomato paste, brown sugar, oregano (oops I just realised I
forgot-1 clove garlic, minced), garlic, 1 1/2 t. salt and 1/4 t. pepper (or
to taste). Heat to boiling; then reduce heat to low, cover and simmer for
20 minutes. Meanwhile, prepare macaroni shells as label directs; pour into
collander and cool slightly. Prepare spinach as label directs, pour into
bowl and cool (again) slightly. Stir in ricotta and mozzarella (I also add
1/4 c. parmagian), 1 t. salt and 1/4 t. pepper. Fill each cooked shell with
about 1 T. cheese mixture. Preheat oven to 350. Spoon sauce evenly into
14"X10" (or 13"X9") roasting pan, arrange filled shells in sauce. Cover
roasting pan with foil and bake 30 minutes or until hot and bubbly.