Vegetable cooking spray
1 sm. onion, diced
2 (14 1/2 oz.) cans whole tomatoes, undrained and chopped
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
2 tsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
24 jumbo macaroni shells, uncooked
2 (10 oz.) pkgs. frozen chopped spinach, thawed and drained, uncooked
1 (16 oz.) container 1% low fat cottage cheese
1 c. shredded 40% less fat Mozzarella cheese
1/4 tsp. pepper
1 garlic clove, minced

Coat large saucepan with vegetable spray. Saute onion and garlic until tender. Add tomatoes and next 6 ingredients; stir well. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.

Cook shells according to package directions, omitting salt. Drain well. Drain spinach; press between layers of paper towels. Combine spinach, cottage cheese, Mozzarella cheese and pepper; stir well. Fill each shell with 2 tablespoons spinach mixture.

Shells and sauce can be frozen together or place as may shells as you wish to serve on a 1/4 inch layer of sauce and spoon sauce over shells to cover. Bake at 350 degrees, 30 minutes or until sauce bubbles and cheese melts. 3 shells and sauce only have 235 calories.