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

Cook shells following package directions - don't over cook or they may break when you stuff them. Drain in colander, rinse with cold water and set aside. Brown meat; drain fat and add spaghetti sauce. Simmer for about 15 minutes. Meanwhile, strain thawed spinach and press out extra moisture, chop coarsely. In a large bowl, beat eggs slightly. Add the spinach, ricotta and Mozzarella cheese, onion salt, garlic powder, and nutmeg. Mix until blended.

Preheat oven to 350 degrees, pour 1/2 of spaghetti sauce mixture into the bottom of a 3 quart casserole dish. Stuff each cooked shell with 2 rounded teaspoons of the spinach-cheese filling. Arrange shells in a single layer in the casserole dish. Pour remaining sauce over shells. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes. Serves 6.