Spinach and Cheese Stuffed Shells with Marinara Sauce

( I got this recipe from a magazine that came in my newspaper on Sundays - turned out to be a keeper!)

Marinara Sauce:

2 Tbsp. olive oil

1/2 yellow onion, chopped

3 garlic cloves, minced

1 (14 1/2 oz) can diced tomatoes

2 (14 1/2 oz) cans tomato sauce

2 beef bouillon cubes

1/2 tsp. dried basil

1/2 tsp. dried oregano

1 Tbsp. chopped fresh parsley

2 tsp. sugar

1 tsp. coarse salt 

freshly ground pepper

Pasta:

1 (12 oz) box jumbo pasta shells, cooked and drained

2 Tbsp. olive oil

1 lb. fresh spinach

1/4 c. water

1 1/4 c. shredded mozzarella cheese

3 c. ricotta cheese

2 eggs, lightly beaten

2 garlic cloves, minced

1 c. freshly grated Parmesan cheese, divided

1/8 tsp. ground nutmeg

1/2 tsp. coarse salt

1/4 tsp. white pepper

1/4 c. minced fresh parsley.

** To prepare marinara sauce, heat olive oil in a large, heavy saucepan over medium heat.  Add onion and saute until translucent. Add garlic and saute 1 minute.  Add tomatoes, tomato sauce, bouillon cuts, basil, oregano, parsley and sugar.  Stir well.  simmer over low heat 30 minutes, stirring occasionally.  Add salt and pepper..  Makes about 6 cups.

**Preheat oven to 350F .  Toss cooked pasta with olive oil and set aside

**Combine spinach with water in a large saucepan over medium heat.  Simmer, covered, until spinach is wilted, 3 to 5 minutes.  Drain well and squeeze spinach to remove excess moisture.  Finely chop spinach.

**Combine mozzarella, ricotta, eggs, garlic, spinach, 1/2 c. Parmesan, nutmeg, salt and pepper in a large bowl.  Stir to blend.  Generously stuff pasta shells with cheese mixture.  Place shells in 2 (13x9) baking dishes and cover with marinara sauce.  Sprinkle evenly with remaining Parmesan cheese and parsley.

** Bake 25 to 30 minutes, until cheese is melted and sauce is hot and bubbly.  Let cool 5 to 10minutes before serving.  Serves 10.