Cheesy Stuffed Shells

1 (16 ounce) package jumbo pasta shells

½ pound Italian sausage

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry

1 cup ricotta cheese

1 egg

3 cloves garlic, crushed

½ lemon, juiced

¼ cup grated Parmesan cheese

salt and pepper to taste

½ teaspoon dried oregano

2 cups spaghetti sauce

2 cups shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.

Preheat oven to 350 degrees F (175 degrees C).

Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.

Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.