1. Preheat oven to 375F.

2. Cook pasta shells according to package directions until al dente. Drain well, toss with a touch of olive oil, and refrigerate.

3. In a saucepan, brown sausage. Set sausage aside in a bowl, reserving 2 tbsp. oil in the pan.

4. In the same saucepan, sauté diced onion and garlic until onion is translucent brown.

5. Add browned sausage to the onion mixture and continue to sauté for 2 minutes. Let cool.

6. In a mixing bowl, place sausage and onion mixture, ricotta, parmesan, half the mozzarella, eggs, chopped parsley, sea salt, pepper, nutmeg. Mix by hand.

5. In a 9" x 13" baking dish coat the bottom of a large baking pan with half the marinara sauce.

6. Take pasta shells out of the refrigerator and stuff with cheese and sausage mixture. Place in single layer along baking pan.

6. Drizzle the remaining half of the marinara sauce over the stuffed pasta shells, and top with remaining half of shredded mozzarella cheese.

7. Cover with foil and bake for 35–40 minutes.

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