Cheesy Spinach Stuffed Shells

Ingredients:
2½ cups Jumbo Pasta Shells
1 cup Whole Milk Ricotta Cheese
1½ cup shredded Parmesan Cheese
1 Egg
2 cups Chopped Spinach
½ tb Salt (for tomato sauce mixture)
1 tb Sugar (for tomato sauce mixture)
Salt & Pepper, to taste (for cheese mixture)
2 tb Olive Oil
½ Medium Onion, chopped
5 cloves Garlic, minced
¾ lb Ground Beef
½ cup Red Wine (or chicken broth)
1½ Chunky Ragu: Tomato, Garlic, & Onion

Method:
1. Cook pasta shells. DON'T OVERCOOK. Drain & rinse in cool water. Make sure they don't stick to each other. Set aside.

2. Heat olive oil in pan over medium-high heat. Add onions & garlic, saute for 1-2 minutes. Add ground beef until cooked, breaking them up into small pieces. Pour red wine, let it cook for 1-2 minutes.

3. Pour Ragu on top of ground beef and stir. Add sugar & salt. Bring to a boil, reduce the heat to low, and cook for a few minutes. Stir occasionally.

4. In a separate bowl: Mix Ricotta, Parmesan, egg, salt, pepper, and spinach. Stir until combined.

5. To assemble in a baking dish: Coat bottom of dish with tomato sauce mixture. Fill each shell with cheese mixture, face down on the sauce. Repeat until cheese mixture is gone. Top shells with remaining sauce. Sprinkle extra mozzarella (or parmesan) on top.

6. Bake at 350 degrees for 25 minutes, or until hot and bubbly. Enjoy!