Stuffed Shells with Italian Sausage

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The next couple of weeks are going to be CRAZY so I thought I'd better get this awesome recipe up before then.  We are going to Disneyland and San Diego then I'm starting a new job as the PE teacher at my kids' elementary school.  I'm so excited!  I don't want you to have to wait another day before seeing this recipe though.  This is my "company dinner" recipe and one of my favorite meals ever.  I'm also proud to say that this is MY recipe :)  It makes so much too!  When I make this for just my family of 5 I'll do one 9x13 pan then 2 smaller pans to put in the freezer (it freezes great!).  We have leftovers with the big pan so actually you could get 4 meals out of this.  If I make it for company I'll just go ahead and make two 9x13 pans and sadly there are never leftovers.  It is THAT good! 

STUFFED SHELLS WITH ITALIAN SAUSAGE

1 (12) oz box uncooked jumbo pasta shells
1 pound Italian sausage-cooked, crumbled, and drained
2 cups fresh chopped spinach
1 small onion finely chopped
2 cloves garlic minced
1 (15 oz) container ricotta cheese
2 (8 oz) packages cream cheese softened
1 (5 oz) package shredded Parmesan cheese
1 large egg lightly beaten
1 T dried parsley flakes
1 t Italian seasoning
1/2 t salt
1/2 t pepper
2 cups (8 oz) shredded mozzarella cheese, divided
32 oz of prepared spaghetti or marinara sauce (about 1 1/2 jars)

Cook shells according to package directions, drain and
set aside. (add a little oil to the cooking water so the shells don't stick together)
Preheat oven to 350 degrees. In a large bowl,
combine cooked sausage and next 11 ingredients. Stir
in 1 cup shredded mozzarella. Spread half of the
spaghetti sauce into prepared baking dishes.
Spoon mixture into shells and arrange them over sauce
in the dishes. Top with remaining sauce. Cover
tightly with aluminum foil. Bake covered for 40
minutes. Uncover, sprinkle with remaining 1 cup
mozzarella. Bake for 5-10 more minutes.