Sausage, mushroom, and spinach stuffed shells.

1 lb hot pork sausage
1 bag of fresh spinach
1 container of fresh mushrooms
1 box jumbo shells
1 large container ( I think it's 15 oz) ricotta cheese
3 cups shredded mozz. cheese
Parm cheese- to taste
2 jars of red spaghetti sauce or homemade
2-3 cloves garlic minced
2 eggs - beaten

Brown and drain sausage. Chop mushrooms and spinach. In a large pan sautee mushrooms and garlic with olive oil. After about 3 minutes add spinach and sprinkle with salt. Saute in pan until spinach is done. Drain. Mix sausage and spinach mixture with Ricotta cheese. Sprinkle seasoning to taste. Add 2 beaten eggs and 1/2 thr mozz cheese. Cook shells according to package directions. Pour enough sauce to cover bottom of a lasagna pan. Stuff shells with ricota mixture and place in pan. Pour rest of sauce over pasta. Sprinkle with the other half of cheese. Top with rest of  mozz. and sprinkle with parm cheese. Bake at 350 for 45 mins.