1. Preheat oven to 350 degrees. 2. Heat olive oil in a wide saute pan over medium-high flame. Add crumbled sausage and cook until no longer pink. Remove sausage from oil with a slotted spoon (reserve pan drippings), drain on paper towels, keep warm. 3. In the sausage pan drippings, cook the onion until tender (3 to 4 minutes); add the garlic and cook until it "dances" ( additional minute or so). Drain and set aside. 4. Bring a large pot of water to a boil. If desired, season with salt and cook shells according to the package directions. Drain and set aside. 5. Pour marinara sauce into a large saucepan; heat through. 6. Spoon 1 cup of the marinara into the bottom of a large roasting pan. Reserve remaining marinara and keep warm. 7. Cook spinach per package directions; drain well and squeeze dry. Mix with ricotta cheese, mozzarella, eggs, salt, Italian seasonings, garlic powder, and parmesan cheese in a large mixing bowl. Add cooked sausage, onions and garlic; give a good stir. 8. Using a teaspoon, fill each shell with the mixture (DO NOT OVERSTUFF). 9. If desired, sprinkle crushed red pepper flakes over the top of each shell. Transfer shells to the prepared roasting pan; arranging them in a single layer. 10. Cover with foil and bake for 15 to 20 minutes, or until cheese is heated through. 11. Let the shells rest for five (5) minutes before serving. Serve with reserved marinara, warm crusty Italian bread and a freshly tossed spinach & vinegarette salad. Simply deliciousioso! ---------------------------------------------------------------------------
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