Instructions: Cook pasta, drain and run cool water over it to cool. Heat oven to 350 degrees. In skillet, heat oil. Add onion and cook, stirring frequently until tender. Add tomatoes, garlic, basil tomato paste and water. Heat to boiling, reduce heat and simmer for 5 minutes, then set aside.

In bowl, stir together ricotta cheese, spinach, 1/2 cup mozzarella cheese, egg, Parmesan cheese, salt and pepper. In bottom of l2 x 8 inch baking dish, spread 3/4 cup tomato mixture. Lay noodles out on alumnium foil and spread about 1/3 cup cheese filling on each noodle to within l-inch of ends, roll up. Place roll-ups, seam side down in prepared dish, top with remaining tomatoes. Cover. Bake 35 minutes or until hot and bubbly.

Sprinkle with remaining mozzarella cheese, and bake until cheese melts.

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