SPINACH-RICOTTA FILLING:

1 lb. fresh spinach
1 tbsp. chopped onion
2/3 c. Ricotta cheese
1/8 tsp. ground nutmeg
20 cooked macaroni shells (lg.)
1 tbsp. butter
1 beaten egg
1/2 c. grated Parmesan cheese
1 recipe tomato sauce (see below)

In large saucepan, combine the fresh spinach with a small amount of water. Simmer, covered, for 3 to 5 minutes; drain well. Squeeze the spinach to remove excess moisture. Chop spinach.

In a skillet, cook onion in butter until tender, not brown. Add spinach, heat through. Combine egg, Ricotta, Parmesan cheese, nutmeg and spinach mixture.

Pour half the sauce in a baking dish. Stuff 20 shells with Filling, arrange in dish and top with remaining sauce. Bake at 350 degrees for 30 minutes.

TOMATO SAUCE:

2 tbsp. cooking oil
1/2 c. onion, chopped
1 garlic clove, minced
3 c. tomato juice
1 (6 oz.) can tomato past
2 tbsp. chili sauce
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper

Saute onion and garlic in oil. Add remaining ingredients. Simmer 10 minutes. (Pour half the sauce in a baking dish. Stuff shells arrange in dish and top with remaining sauce. Bake at 350 degrees for 30 minutes.)