Recipe(tried): Ricotta-Spinach Stuffed Shells with Tomato Sauce

Stuffed Shells with Tomato Sauce
Tried this last week and I want it again! All of my family loved this. Even my pickey son. Got the main recipe on the box of DaVinci Shells. Added a few of my own touches. This didn't take nearly as long to prepare as I thought it would.

Sauce recipe:
1/2 cup chopped onion
6 sliced Italian mushrooms
2 cloves garlic, minced
2 Tbsp. olive oil
1 (28 oz.) crushed tomatoes
1 small can tomato paste
1 cup water
1 Tbsp. fresh parley
1/2 tsp. crushed red peppers
1/2 tsp. dry red wine
1/2 tsp. fresh basil
1/2 tsp. oregano
salt and pepper to taste

Saute onion, garlic, and mushrooms in olive oil. Add remaining ingredients. Simmer about 30 minutes.

Prepare shells acording to box.

Spinach-Ricotta Filling

1 Tbsp. chopped onion
1 Tbsp. olive oil
1 box frozen chopped spinach, defrosted, and squeezed dry
1 egg, lightly beaten
1 (15 oz.) skim ricotta
1/2 cup Parmesan
1/8 tsp. nutmeg

Cook onion in olive oil. Add spinach to heat. Combine egg, cheeses, nutmeg and spinach mixture. Pour 1/2 of the sauce into baking dish. Stuff shells with filling mixture and place on sauce. Cover with remaining sauce. Bake 350F for 30 minutes.

I had some provolone cheese sliced thin that I tore small and placed on top of shells, then added more Parmesan.