Upside Down Ravioli

Ingredients:

8-12oz Jumbo Pasta Shells (we use Barilla)
1 Pound Italian Sausage
2 Tbsp. Extra virgin olive oil
1 Bag (6 oz) baby spinach, chopped
1 Cup finely chopped onion
1 Garlic clove, minced (1/8 tsp garlic powder also works well)
1 Tsp salt
1/4 Tsp Ground Black Pepper
1/8 Tsp ground nutmeg
1 egg
1/4 cup freshly grated Parmesan cheese
As much shredded mozzerella cheese as you can handle
1 jar (26 oz) Red Sauce (we use Prego meat-flavored spaghetti sauce)

Instructions:
PREHEAT oven to 350
COOK Jumbo Shells according to package directions; drain, reserving 1/2 cup pasta water (we usually just do a ladle or so full).
WHILE pasta is cooking, cook italian sausage in large skillet over medium-high heat until no longer pink, stirring occasionally. Drain grease.
Stir in oil, spinach, onion, and garlic; add some of the reserved pasta water until blended, adding more water as needed; continue cooking 10 minutes, stirring occasionally.
Remove from heat; add seasonings and blend well.
Let mixture cool.
Stir in egg and Parmesan cheese.
POUR 1 cup sauce into 13x9-inch baking dish.
FILL jumbo shells with meat mixture and a pinch of mozzerella cheese and place in baking dish (We usually find it helpful to have it all lined up...bowl of meat mixture, bowl of shells, cheese, baking dish), making sure the shells are sealed and that the sealed part is facing down into the sauce.
Pour remaining sauce over the shells; sprinkle remaining mozzerella cheese over the top. Cover with foil and bake for 30 minutes or until thouroughly heated.
Makes 4-6 servings.