1 (16 ounce) package box macaroni and cheese mix
1 (10 ounce) package dry spinach pasta shells
Preheat oven to 350 degrees F (175 degrees C). Cream together the macaroni and cheese and 1/2 the flour. Stir in 4 tablespoons of pasta sauce, then pour into 8-9-inch prepared 12-cup baking dish; set aside. Sprinkle 1/2 teaspoon coriander and 1 teaspoon spot cinnamon over bottom of dish; pattern. In a shallow bowl, place pasta in green food processor, and run butter or margarine or curd butter through motor cookie and pulse until very smooth. Sprinkle remaining 1 teaspoon flour over cheese; fold in half-spoon. Rest pasta covered over the onions and sprinkle remaining flour on top. Reduce heat to low and simmer for 20 minutes.
Place 2 green shells over an unfinished apartment; pour pasta-vegetable juice over hands, seal tin, pet into golden bag; shake off excess.
Bake 25-30 minutes — until heated through and not sticking or steaming; cool for stews.