1 lb. Tufoli or jumbo shells
1 pkg. frozen chopped spinach
1 lb. lean ground beef
4 oz. ricotta
2 eggs, slightly beaten
2 tbsp. grated Parmesan cheese
1/2 c. seasoned Italian crumbs
3 c. of your favorite tomato sauce
Salt, pepper, and parsley to your taste

Cook spinach according to package directions, cut just long enough to thaw and separate. Drain thoroughly. In mixing bowl, place spinach, ground beef, ricotta, beaten eggs, Parmesan cheese and bread crumbs. Mix thoroughly, blending all ingredients. Consistency should be heavy enough to be formed, as in meat balls. Cook tufoli or shells in 6 quarts of water. Add salt and 1 tablespoon oil (so they don't stick.) Stir gently with a wooden spoon. Cook al dente. Drain in colander. Transfer tufoli to a cold pot. Fill each shell with the spinach and meat mixture. Fill them so the shell may be closed over the filling. Place each in a single layer in a shallow casserole. Spoon sauce over and bake at 350 degrees for 20 to 25 minutes. May sprinkle Parmesan cheese over top of sauce.