2 (32 oz.) cans whole tomatoes in puree
1 c. chopped onions
3 cloves garlic, minced
1 tbsp. olive oil
1 pkg. frozen chopped spinach
1 tsp. salt
1/4 tsp. pepper

Defrost spinach. Saute onions and garlic in olive oil until brown. Add tomatoes (mashed down). Add defrosted spinach, salt and pepper. Simmer for about 30 minutes. Serve over tri color macaroni with lots of Parmesan cheese.