Spinach Stuffed Shells - cooking recipe

Ingredients

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

Preparation

In 3-quart pan on medium-low heat in hot oil, cook onions until tender.
Add tomatoes with liquid, tomato paste, brown sugar, oregano, 1 1/2 teaspoon salt and 1/4 teaspoon pepper.
Stir to break up tomatoes.
Over high heat, bring to a boil; reduce to low heat.
Cover and simmer for 20 minutes.
Prepare shells according to package.
Prepare spinach as label directs.
Pour into bowl; cool.
Stir in all cheese and Ricotta.
Fill each cooked shell.
Preheat oven to 350\u00b0.
Spoon sauce evenly into 14 x 10-inch pan.
Arrange filled shells in sauce.
Cover pan with foil.
Bake 30 minutes.