1 (12 oz.) pkg. jumbo macaroni shells
2 (9 oz.) frozen creamed spinach (in cook in pouch)
1 (15 oz.) container Ricotta cheese
1 (8 oz.) pkg. Mozzarella cheese, shredded
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 directs; drain well. Prepare creamed spinach as label directs; open into a large bowl and cool slightly. Stir in Ricotta cheese, Mozzarella cheese and pepper. Stuff each shell with a tablespoon of mixture.

Arrange shells in a casserole dish. In a skillet over medium heat, cook ground beef until browned, stirring frequently. Drain off fat. Stir in spaghetti sauce. Spoon sauce evenly over casserole; cover with foil. Casseroles can be frozen to be served later. Bake casserole in 350 degree oven for 30 minutes or until bubbly.

To serve frozen casseroles use within 3 months. About 1 hour before serving, preheat oven to 350 degrees. Bake frozen and covered about 50 minutes.