1 (12 oz.) pkg. jumbo shells
1/2 lb. Italian sweet sausage
1 (32 oz.) jar spaghetti sauce
2 pkgs. 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 according to package directions. Split sausage casings. Crumble into large skillet, brown over medium heat. Drain off fat. Add spaghetti sauce to browned meat. Cover pan, reduce heat to low and simmer about 15 minutes. Place thawed spinach in a strainer and press out excess moisture. Remove from strainer and chop coarsely.

In a large bowl, beat eggs, slightly. Add the chopped spinach, Ricotta cheese, Mozzarella cheese, onion salt, garlic powder and nutmeg. Mix until blended. Preheat oven to 350 degrees. Pour about 1/2 cup of the sausage mixture into 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. Pour remaining sauce mixture over shells. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes. Serves 6.