1 box jumbo shells (27 in a box)
1/2 lb. sweet Italian sausage
2 pkgs. chopped spinach
2 eggs
1 lb. ricotta cheese
1 lb. Mozzarella cheese, shredded
1 tsp. onion salt
1/4-1/2 tsp. garlic powder
1/8 tsp. nutmeg
2 tbsp. Parmesan cheese

Boil shells in water until tender, but not completely done. Fry and crumble sausage in pan. Drain and set aside. Thaw spinach and press between paper towels to remove excess water. Place spinach in a colander. In a large bowl add cheeses, nutmeg, garlic and onion salt. Beat the two eggs until frothy and pour into the cheese mixture. Mix well. Stir in the spinach. Stuff the cheese and spinach mixture into the shells.

SAUCE:

1/4 c. chopped onion
1/2 clove garlic
3 tbsp. butter
1 (16 oz.) can whole tomatoes
1/2 c. tomato sauce
1/2 tsp. Italian seasoning
1/2 tsp. salt
Pepper to taste
1 bay leaf
1 tsp. Worcestershire sauce
Crumbled, cooked sausage

Let this mixture simmer for 20 minutes. Stir sauce and pour over the stuffed shells. Bake at 350 degrees for 30 minutes.