Stuffed Shells

1 bag of large pasta shells cooked utnil firm-tender and drained
16 oz. low-fat ricotta cheese
1 cup mozarella cheese
1/2 cup parmesan cheese
3 garlic cloves, chopped
1 tsp. oregano
1/2 tsp. salt
1/8 tsp. ground black pepper
1 1/2 cups frozen spinach, thawed and drained
mix above ingredients, and spoon into shells, lay filled shells in large baking pan.
1 large can of crushed tomatoes
1 T. Oregano
1/2 t. sugar
1 t. salt
1/2 t. pepper
Mix above ingredients and pour over shells in dish. Sprinkle with mozzarella cheese, parmesan cheese, and oregano.
Bake in 375 degree oven for about thirty minutes.