Stuffed shells filling?!

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STUFFED PASTA SHELLS

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1 pkg. (12 oz.) jumbo shell macaroni
1/2 lb. Italian sweet sausage
1 jar (32 oz.) spaghetti sauce
2 pkgs. (10 oz.) each frozen chopped spinach, thawed and squeezed dry
2 med. eggs
1 lb. ricotta cheese
2 c. shredded Mozzarella cheese
1 tsp. onion salt
1/2 tsp. garlic powder
1/8 tsp. nutmeg
2 tbsp. Parmesan cheese

Cook shells, following package directions until they are al dente (do not overcook). Drain and rinse with cold water; set aside.

Peel off sausage casing and crumble meat into large skillet. Brown over medium heat, stirring frequently. Drain off fat. Add spaghetti sauce to meat in skillet. Cover pan; reduce heat to low and simmer about 15 minutes.

While sauce simmers, squeeze thawed spinach. In large bowl, beat eggs slightly. Add the chopped spinach, ricotta and Mozzarella cheese, onion salt, garlic powder and nutmeg. Mix all ingredients until blended.

Preheat oven to 350 degrees. Pour about 1/2 cup of sauce into bottom of 3 quart casserole dish. Stuff each of the cooked shells with two rounded teaspoons of the spinach cheese filling. Arrange shells in a single layer in casserole dish. Tuck in any broken shells.

Pour remaining sauce mixture over shells; sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes. Serves 6 to 8.

TO FREEZE: Assemble casserole, then tightly cover dish with foil and freeze. Bake frozen shells at 425 degrees for 40 minutes, remove foil, and bake 20 minutes more.

I use two whole eggs, along with the ricotta, cheeses, garlic, frozen spinach, and spices. It seems to work just fine.