4 tbsp. oil
2 sm. onions, chopped
2 (28 oz.) cans tomatoes
12 oz. can tomato paste
4 tsp. brown sugar
1 tbsp. oregano leaves
2 cloves garlic, minced
Salt & pepper to taste
1 (12 oz.) pkg. jumbo macaroni shells
2 (10 oz.) pkgs. frozen creamed spinach in boiling bags (I usually just use plain spinach)
15 oz. Ricotta cheese
8 oz. shredded Mozzarella cheese
1/4 c. Parmesan cheese (optional)

Put water for shells on to boil.

In a large saucepan over medium heat, heat oil and cook onion until tender, stirring often. Add tomatoes (chopped or squished with your hands) with their liquid, tomato paste, brown sugar, oregano, garlic, 1 tablespoon salt and 1/2 teaspoon pepper. Heat to boiling, then reduce heat to low, cover and simmer for 20 minutes.

Meanwhile, prepare macaroni shells as label directs; pour into colander and cool slightly. Prepare spinach as label directs, pour into bowl and cool slightly. Stir in Ricotta, Mozzarella, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Fill each cooked shell with about 1 tablespoon cheese mixture.

Preheat oven to 350 degrees. Spoon sauce evenly into a 13"x9" pan, arrange filled shells in sauce. Cover roasting pan with foil and bake 30 minutes or until hot and bubbly.