2 tbsp. salad oil
1 (28 oz.) can tomatoes
2 tsp. brown sugar
1 sm. onion, diced
1 (6 oz.) can tomato paste
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 (12 oz.) pkg. jumbo macaroni shells
2 (9 or 10 oz.) pkg. frozen creamed spinach in bags
2 c. ricotta cheese
1 (8 oz.) shredded mozzarella cheese

Saute onion in oil until tender, add tomatoes and liquid, tomato paste, brown sugar, oregano, salt and pepper; break up the tomatoes with a spoon. Heat to boiling. Reduce heat and simmer 20 minutes.

Prepare macaroni according to directions on package. Prepare spinach. Cool.

In a bowl add: spinach, cheese, 1 teaspoon salt, 1/4 teaspoon pepper. Fill each cooked shell with about 1 tablespoon of filling. Put sauce in a 10"x14" pan, arrange shells in sauce. Cover with foil, bake 30 minutes at 350 degrees.