For the tomato sauce:

  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 can chopped tomatoes (28 ounces)
  • 1 teaspoon sugar   
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar

For the pasta:

  • 1 large bunch spinach (blanched, squeezed and drained well on a paper towel, then chopped)
  • 1 1/2 pounds fresh ricotta
  • 1/2 cup parmesan, grated
  • 2 tablespoons parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1/2 cup fresh breadcrumbs
  • Salt and pepper to taste
  • Extra-large pasta shells, cooked and drained
  • Extra 1/2 cup parmesan cheese, grated

To make the tomato sauce:

  1. In a large saucepan, add garlic, onion, tomatoes, sugar, basil, seasonings and balsamic vinegar over medium heat.
  2. Simmer for 30 minutes or until the tomatoes have collapsed and the sauce has started to thicken.
  3. Pour into base of a large baking dish.

To make the pasta:

  1. Combine the spinach, parmesan, ricotta, parsley, dill, breadcrumbs, salt and pepper. Mix well.
  2. Spoon mixture into pasta shells.
  3. Pack filled shells into the baking dish of pasta sauce.
  4. Sprinkle with extra parmesan cheese.
  5. Bake at 350 degrees Fahrenheit for 30 minutes or until cooked and golden.