Spinach Stuffed Shells

     Sauce

2 tbsp. olive oil
1 onion, chopped
2 cans (28 oz.) crushed tomatoes
2 cloves garlic, finely chopped
Dash crushed red pepper
Salt & pepper to taste

Stuffing

1 pkg. (12 oz.) jumbo pasta shells
1 pkg. 910 oz.) frozen chopped spinach, thawed & cooked
1 lb. ricotta cheese
2 eggs, slightly beaten
Salt & ground black pepper
1 c. grated Parmesan cheese, Romano opt.
Dash of nutmeg (optional)
1 c. shredded mozzarella cheese.

For the sauce, using a large saucepan, cook the onion in the oil over low heat until it is soft, but not browned. Add the tomatoes, garlic, crushed pepper and salt and pepper to taste. Bring to a boil, then simmer for 30 minutes.For the shells, heat the oven to 375 degrees. Rub the bottom of a 9 x 13 inch baking dish with olive oil. Cook the shells in boiling water, stirring occasionally until tender (about 15 minutes). Drain and transfer to ice cold water.
In a bowl, combine ricotta, eggs, salt and pepper, spinach and nutmeg. Spread half of tomato sauce on bottom of baking dish. After filling each shell with filling, place them in the baking dish. Spread remaining sauce over all and sprinkle mozzarella cheese and 1/2 cup Parmesan cheese over top. Cover with foil and bake 40-50 minutes. Spoon 2 shells onto each plate and sprinkle with Parmesan cheese.