1 box jumbo shells
2 jars spaghetti sauce
1 box Stouffer's spinach souffle (frozen)
2 lb. ground meat
1 large onion
1 c. Swiss cheese
2 c. Mozzarella cheese
2 c. Cheddar cheese
Parmesan cheese
salt and pepper

Cook shells as directed on package. Cook souffle as directed on package. Cook meat with onions; drain. Season with salt and pepper.

Combine meat, spinach and cheeses. Stuff mixture into shells. Pour a little sauce in a large casserole. Add shells and pour sauce over (shells should be completely covered so as to not dry out). Sprinkle heavily with Parmesan.

Bake 1/2 hour at 350°F.

After stuffing shells, lay them out on a cookie sheet and put in freezer. They can then be put in plastic bags and used as needed in whatever amounts.