1 (12 oz.) pkg. jumbo macaroni shells (cooked)
2 (9 oz.) pkgs. frozen creamed spinach (cooked, cooled)
1 (15 oz.) Ricotta cheese
1 tbsp. oregano
1 (8 oz.) shredded Mozzarella cheese
1 tsp. salt
1/4 tsp. pepper
1 clove garlic or 1/8 tsp. garlic powder
1/2 lb. ground round
1 (32 oz.) jar Ragu spaghetti sauce
Romano cheese

To cooked and cooled spinach, add Ricotta cheese, Mozzarella, salt and pepper. Fill each shell and place in flat casserole.

Brown ground meat and garlic; drain. Add meat to spaghetti sauce and oregano. Spoon sauce over shells. Cover with foil. Bake 350 degrees for 20-25 minutes until heated. Sprinkle with Romano cheese. (Put some sauce on bottom of casserole first.)