FOR FILLING:

12 oz. pkg. Ricotta cheese
1 pkg. frozen spinach, defrosted and drained
2 eggs
1/2 c. bread crumbs
1/2 c. Parmesan cheese
Lg. shells (approx. 12)

Beat the eggs and add ingredients to this and mix and then stuff this mixture into the shells.

FOR THE TOMATO SAUCE:

2 (4 oz.) cans tomato paste
4 c. water
1 env. French onion soup
1 tbsp. basil
1 tbsp. oregano
2 tbsp. sugar

Mix all ingredients together and simmer down until thick and pour over top of stuffed shells. Put in the oven and bake at 300 degrees for about 30 minutes.