1 (12 oz.) pkg. jumbo macaroni shells
2 (9 oz.) pkgs. frozen creamed spinach in cook-in pouch
1 (15 oz.) container Ricotta cheese
1 (8 oz.) pkg. Mozzarella cheese, shredded
1 tsp. salt
1/4 tsp. pepper
1/2 lb. ground beef
1 (32 oz.) jar spaghetti sauce

About 1 1/2 hours before serving: Prepare macaroni shells as label says; drain well. Prepare creamed spinach as label directs; open into a large bowl and cool slightly. Stir in Ricotta cheese, Mozzarella cheese, salt, and pepper. Stuff each shell with a tablespoon of mixture. Arrange about 4 shells in ten individual casseroles. In 10 inch skillet over medium heat, cook ground beef until browned, stirring frequently. Stir in spaghetti sauce. Spoon a scant 1/3 cup sauce evenly over each casserole; cover with foil. Freeze casseroles to be served later. Bake remaining casseroles in 350 degree oven 30 minutes or until bubbly. Makes 10 servings.