2 tbsp. olive oil
1/2 tsp. garlic, crushed
1 onion, diced
1 (28 oz.) can Progresso crushed tomatoes
1 (6 oz.) can tomato paste
2 tsp. brown sugar
1 tsp. oregano
1 tsp. basil
Salt & pepper
1 (12 oz.) pkg. lg shells
2 pkgs. frozen spinach, chopped
1 (8 oz.) pkg. Mozzarella cheese, grated
16 oz. ricotta cheese

In a saucepan, cook garlic and onions in oil until tender. Add paste, tomatoes, sugar, oregano, salt and pepper. Stir to break up tomatoes over high heat. Bring to a boil, reduce heat to low; simmer 30 minutes. Cook shells according to package directions. Prepare spinach and cool in bowl (drain excess water); put in bowl. Add both cheeses, salt and pepper into spinach. Mix well. Fill shells; place in a 14 x 10 inch pan. Heat oven to 350 degrees. Spoon sauce over shells; cover. Bake 30 minutes.