1 (32 oz.) can plum tomatoes
1 tsp. salt
1 tsp. sugar
1/2 tsp. coarsely ground black pepper
3/4 of 1 (12 oz.) pkg. jumbo shell macaroni (24 shells)
1 tbsp. salad oil
1/2 lb. ground chicken
1 (15 oz.) container part-skim ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed (squeezed dry)

1. Over medium-high heat, heat tomatoes with their liquid, salt, sugar and pepper to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer sauce 20 minutes.

2. Meanwhile, prepare shell macaroni as label directs.

3. While sauce and shells are cooking, in 12 inch skillet over medium-high heat, in hot salad oil, cook ground chicken, stirring frequently until all pan juices evaporate and meat is browned, about 01 minutes. Remove skillet from heat.

4. Preheat oven to 375 degrees. Drain shells. Fill cooked shells with chicken mixture.

5. Spoon half of the sauce into 9 x 13 inch glass or ceramic baking dish. Arrange filled shells in sauce. Spoon remaining sauce over shells. Cover baking dish with foil and bake 40 minute or until shells are heated through and sauce is hot and bubbly. Makes 8 main dish servings. Each serving about 275 calories, 8 grams fat, 40 milligrams cholesterol, 575 milligrams sodium. (Can use ground beef or ground turkey or no meat at all.)