SPINACH STUFFED SHELLS

TOMATO SAUCE:
2 tbsp. olive oil
1 onion, chopped
2 cans (28 oz.) crushed tomatoes
2 cloves garlic, finely chopped
Dash crushed red pepper
Salt & pepper to taste

SHELLS AND STUFFING:
1 pkg. (12 oz.) jumbo rice pasta shells (Tinkyana makes great shells)
1 pkg. 910 oz.) frozen chopped spinach, thawed & cooked
1 lb. soft goat cheese
2 eggs, slightly beaten
Salt & ground black pepper
1 c. grated Sheep Percino Romano cheese (Whole Foods has a great assortment)
Dash of nutmeg (optional)
1 c. shredded soft Goat or Sheep cheese (I like the Greek Haloumi but any softer mozzerella type would do)

For the sauce, using a large saucepan, cook the onion in the oil over low heat until it is soft, but not browned. Add the tomatoes, garlic, crushed pepper and salt and pepper to taste. Bring to a boil, then simmer for 30 minutes.
For the shells, heat the oven to 375 degrees. Rub the bottom of a 9 x 13 inch baking dish with olive oil. Cook the shells in boiling water, being careful not to tear shells while stirring occasionally until tender (about 15 minutes). Drain and transfer to cold water.
In a bowl, combine goat cheese, eggs, salt and pepper, spinach and nutmeg. Spread half of tomato sauce on bottom of baking dish. After filling each shell with filling (use a teaspoon), gently set them in the baking dish, cut sides up. Spread remaining sauce over all and sprinkle shredded cheese and 1/2 cup Romano cheese over top. Cover with foil and bake 40-50 minutes. Spoon 2 shells onto each plate and sprinkle with Parmesan cheese. Serves 8.