Preheat oven to 400º F. Boil the pasta for about 8 minutes. (It will not be fully cooked and will finish in the oven.)Heat the EVOO in a large pan. Add the onions and sauté until golden. Add the tomatoes (with the juice from the can) and the sugar. Salt to taste. Bring to a boil. Reduce heat to a simmer and break up the tomatoes. Simmer until the sauce is reduced to your preferred consistency. Blend in a blender or food processor to desired consistency.In a bowl, combine the spinach and tuna and mix well. Stuff each paccheri with the spinach-tuna mixture.Place a layer of sauce in a baking dish. Arrange the paccheri in the baking dish in a single layer. Cover with the rest of the sauce. Sprinkle the grated cheese and nutmeg on top. Bake for 15 minutes.Buon appetito,MarioAdapted from The Cuisines of Spain
