Pasta Shells all stuffed up.

Once again, I have such high hopes for Sunday. I imagine having the whole day off. Sleeping in, lolling around, reading the paper over the breakfast table until... whenever. The reality though goes a little more like this. Sleep 'til 8a.m (which isn't too bad considering there are two small kids involved), get up and make breakfast for them (usually pancakes - until I get a waffle maker which is next on my list of purchases ;-), do a Sunday workout, get ready for the day, get groceries, cook, bake, clean kitchen, water plants, do laundry, clean washrooms... ugh! It's supposed to be relaxing because I don't have to go anywhere but instead it's exhausting.
In the stupor of Sunday I decide to have a go at this recipe again. I've done it before and, if it's done right, it's really tasty. I like that it makes a lot - although, sometimes my quantities are off and this time around I made too much stuffing. So, some of the shells were a little over-stuffed and it made for some spilling when they got forked. However, when you consider your list of life's frustrations, a few over-stuffed pasta shells that get messy when they are pressed on pretty much don't even make it onto the list, right? Also, I like that it's vegetarian (which may or may not be a draw for you) and I think that vegetarian cooking is a really good thing to balance into Life...

Wanda's Stuffed Pasta Shells

1 pkg. of Jumbo Pasta shells

Filling:
600 gr. Ricotta (two small tubs)
1 cup Cottage Cheese
2 pkg of Baby Spinach (regular spinach is fine too, just chop it up)
1 egg
1/2 cup Parmesan cheese

1/2 cup Mozzarella cheese, grated

1 tbsp each of Basil and Parsley
1 tsp salt
Tomato Sauce:
1/2 cup onion, diced
1/2 cup pepper, diced
1/2 cup celery, diced
1 cup mushrooms, sliced
3 cloves garlic, crushed
1 pkg vegetable bouillion
1 tbsp. Worcestershire Sauce
1 tbsp brown sugar
1 tbsp each Basil, Oregano, Margoram
pinch of Pepper Sauce
pinch of salt
1 1/2 jars of crushed tomatoes (You could use two jars, just adjust the seasonings)
1/2 cup Mozzarella Cheese, grated

Bring a large pot of water to a boil, once simmering add some salt and pour in the pasta shells. Be sure to stir the shells to that they don't stick while boiling. Boil for about 14 min (I always follow the package directions). Once done, drain the pasta and let it cool (rinsing in cold water works well)
For the filling: mix the Ricotta and Cottage cheese in a bowl. Steam the spinach (I used my trusty Bamboo Steamer and put it over the boiling pasta) and add to the cheese mixture. Add the egg and the cheeses and mix together. Add in the seasonings and check the taste.
For the Tomato Sauce:
Saute the vegetables for about 5 minutes. Add in the Worcestershire Sauce, bouillion, salt, sugar, pepper sauce and seasonings. Add the tomato sauce and check the taste.

To Assemble:
Fill the cooled pasta shells with the cheese mixture and place in a shallow baking dish. Maybe sprinkle some parmesan and/or mozzarella cheese on top of the shells. Pour the Tomato Sauce over the shells and the mozzarella cheese.
Bake in the 350 degree oven for 35 min. or until browned and bubbly.