Directions

1. Preheat oven to 350°F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray. Cook pasta according to package directions; drain. Rinse with cold water. Drain well; set aside.
2. In a large skillet cook and stir beef, garlic and onion until beef is browned; drain fat. Stir in ricotta and spinach until combined. Set aside.
3. For the sauce, in a large saucepan combine tomatoes and juices, tomato paste, 3/4 cup water, mushrooms and Italian seasoning. Bring to boiling. Reduce heat; simmer, uncovered, 15 to 20 minutes or until sauce thickens. Pour half the sauce into baking pan.
4. Spoon beef mixture into shells. Place shells on sauce in baking pan. Spoon remaining sauce on top. Sprinkle with mozzarella. Bake 40 to 45 minutes or until heated through and cheese is golden brown.