1 (12 oz.) box jumbo shells
2 (9 oz.) "boil in bag" creamed spinach
8 oz. shredded mozzarella
1 (15 oz.) carton ricotta
1 tsp. salt
1/4 tsp. pepper
1 lb. ground beef, browned
32 oz. spaghetti sauce

Parboil about 40 shells (9 minutes). Drain and cool. Prepare spinach as directed; cool slightly. Stir into ricotta. Gradually add mozzarella, salt and pepper. Stuff shells.

Arrange in one layer in 9 x 13 inch casserole. Cover with sauce to which browned beef has been added. Bake at 350 degrees for 35-40 minutes. Serve with Parmesan cheese. Serves 8. This freezes well.