• Preheat oven to 350℉.
• Cook 12 ounces large shells according to package directions, drain and let cool.
• In a large skillet, cook 1 pound mild italian sausage until done, and in crumbles. Let it cool.
• In a large bowl, combine the 12 ounces frozen spinach, 2 pound ricotta cheese, 2 large eggs, 1/2 cup shredded mozzarella cheese, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning and salt and pepper
• Add the cooled sausage crumbles.
• Add a cup of the marinara sauce to the bottom of a large baking dish (or two smaller ones if you are freezing one).
• Fill the shells with the mixture, and place (filling side up) in the dish.
• Drizzle remaining marinara sauce over the shells.
• Sprinkle with 1 cup shredded cheese.
• Bake for 30 minutes, and serve.
• Devour.

Freezing directions

• In a foil or other disposable dish, complete to Step 8. Cover with foil, label with "thaw, then bake 30 minutes at 350℉" or "from frozen cook 1 hr at 350℉"
• Wrap plastic wrap over the foil, and freeze (I also put this in a ziploc)
• Freeze for up to 6 months.