1 box macaroni jumbo shells (12 oz.)
1/2 lb. Italian sweet sausage
1 jar spaghetti sauce (Ragu) (32 oz.)
2 pkg. (10 oz. each) frozen leaf spinach, thawed
2 eggs
1 lb. ricotta cheese
1/2 lb. mozzarella cheese, shredded or diced
1 tsp. onion salt
1/4 tsp. garlic powder
1/8 tsp. nutmeg
2 tbsp. Parmesan cheese

Cook shells, following package directions, until they are al dente - just cooked (don't overcook, or they may break when you stuff them). Drain in a colander, rinse with cold water and set aside.

Split the sausage casings with a sharp knife, and peel them off. Crumble meat into a large skillet; brown over medium heat, stirring frequently. Drain off fat. Add spaghetti sauce to the browned meat in skillet. Cover pan; reduce heat to low and simmer about 15 minutes.

While sausage/spaghetti-sauce mixture is simmering, place thawed spinach in a strainer and press out excess moisture by hand. Remove; chop coarsely. In a large bowl, beat eggs slightly. Add the chopped spinach, ricotta and mozzarella cheese, onion salt, garlic powder and nutmeg. Mix until ingredients are blended.

Preheat oven to 350 degrees. Pour about 1/2 cup of the sausage/spaghetti sauce mixture in to the bottom of a 3 quart casserole dish. Stuff each of the cooked shells with 2 rounded teaspoons of the spinach-cheese filling. Arrange shells in a single layer in the casserole dish as you work. Tuck in any remaining broken shells.

Pour remaining sauce mixture over shells; sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes. Serves 6.