Sausage & Spinach Stuffed Shells with Garlic Cream Sauce

Stuffed Shells:
10 ounces Jumbo pasta shells (20-25 shells)
1.25 pounds bulk hot Italian sausage
1 10-ounce package frozen chopped spinach, thawed and drained
Salt & pepper to taste
3 cups shredded mozzarella cheese, divided

Garlic Cream Sauce:
1 1/2 cups heavy cream
3-4 cloves garlic, smashed
1/4 teaspoon salt
1/3 cup grated Parmesan cheese

Instructions:
Garlic Cream Sauce: Add cream and smashed garlic to a small saucepan and cook over medium heat until simmering, stirring occasionally.
Once sauce begins to simmer, add salt and reduce heat to medium-low. Continue simmering, uncovered, for 15 minutes or until sauce coats the back of a spoon, stir occasionally.
Whisk in Parmesan cheese and continue cooking over low heat for 2 minutes. Remove from heat until ready to use.

Shells: Cook shells in liberally salted water per package instructions for al dente pasta. Drain and set aside.

Filling: Crumble sausage in a large skillet and cook until browned. Remove sausage with a slotted spoon and place in a large mixing bowl. Add drained spinach to sausage and stir well. Add 2 cups mozzarella and salt and pepper then stir to combine.

Spray a 13x9 baking dish with cooking spray. Stuff shells with sausage mixture and arrange in the baking dish. If there is any sausage mixture left over, spoon it between the shells.
Sprinkle remaining mozzarella over shells. Remove garlic pieces from the cream sauce and spoon sauce over and into the stuffed shells. Cover dish with aluminum foil and bake at 350 degrees for 30 minutes or until sauce is bubby and cheese is melted. 

Serve immediately.