Spinach and Sausage Stuffed Shells-- Amanda Blazzard

1 (12 oz.) pkg. jumbo pasta shells
1-1 1/2 lb. sausage
1 medium onion, finely chopped (I used a shallot)
8 oz. white button mushrooms, finely chopped
2 c. ricotta cheese
2 lg. eggs
1 tsp. kosher salt
1 3/4 c. shredded Italian blend cheeses (I use my own mix of grated parmesan, provolone, and mozzarella)
5 oz. spinach (I used frozen or you could use 2 1/2 c. fresh)
1 jar pasta sauce (I love Newman's Own Marinarra)

Boil pasta for 10 minutes and drain. In a skillet over med heat cook sausage, mushrooms and onion, breaking up sausage, until the onion is tender. In a bowl combine ricotta, egg, salt 1/2 of cheese blend and spinach. Stir in cooked sausage mixture. In the bottom of a 9 x 13 pan pour 2/3 of the pasta sauce. Fill each pasta shell with sausage mixture and arrange in pan over sauce. Pour remaining sauce over shells and top with remaining cheese. Bake at 375 degrees covered for 25 minutes. Until sauce is bubbling.