for the sauce-
-2 tbsp olive oil
-1/2 yellow onion, chopped
-3 garlic cloves, minced
-1 (14.5 oz) can diced tomatoes
-2 (14.5 oz) cans tomato sauce
-2 beef bouillon cubes
-1/2 tsp dried basil
-1/2 tsp dried oregano
-1 tbsp chopped fresh flat-leaf parsley
-2 tsp sugar
-1 tsp coarse salt
-freshly ground pepper
for the pasta-
-1 (12 oz) box jumbo pasta shells, cooked and drained
-2 tbsp olive oil
-1 lb fresh spinach
-1 (16 oz) container ricotta cheese
-1 cup shredded mozzarella cheese
-2 large eggs, lightly beaten
-2 garlic cloves, minced
-1/2 cup freshly grated Parmesan cheese, divided
-1/8 tsp ground nutmeg
-1/2 tsp coarse salt
-1/4 cup minced fresh flat-leaf parsley
1. To prepare the sauce, heat the olive oil in a large, heavy saucepan over medium heat. Add onion and saute until translucent. Add garlic and saute for 1 minute. Add tomatoes, tomato sauce, bouillon cubes, basil, oregano, parsley, and sugar. Stir to mix well. Simmer over low heat for 30 minutes, stirring occasionally. Season to taste with salt and pepper.
2. Combine spinach with 1/4 cup water in a large saucepan over medium heat. Simmer, covered, for 3-5 minutes, until spinach is wilted. Drain well and squeeze spinach to remove excess moisture. Finely chop spinach.
3. Mix spinach with ricotta, mozzarella, eggs, garlic, 1/4 cup Parmesan, nutmeg, and salt. Stuff prepared pasta shells with cheese mixture and place in 1 9x13 or 2 9x9 inch baking dishes. Cover with marinara sauce. Sprinkle evenly with remaining Parmesan cheese and parsley.
4. If freezing, cover with plastic wrap and foil and place in freezer. When ready to bake, remove from freezer and remove plastic wrap/foil. Bake at 350F for 25-30 min if unfrozen and 35-45 if frozen, or until cooked through. Allow to cool for 5 minutes before serving.