Stuffed Shells

4 cups shredded mozzarella cheese
1 carton (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and drained
1 package jumbo pasta shells, cooked and drained
1 jar (28 oz) spaghetti sauce

Cook shells according to package directions. Drain and rinse in cold water. Lay out on paper towels.

In a bowl combine mozzarella cheese, ricotta cheese, and spinach. Fill shells with cheese mixture.

To bake immediately place shells in a 9 x 13" baking dish. Pour sauce over shells. Cover and bake at 350 for 30 minutes.

To freeze, place stuffed shells onto cookie sheet. Separate into appropriate serving sizes, place in plastic freezer bags. To bake follow the directions above but add cooking time.