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Bring a large pot of lightl salted water to boil; add pasta and stir. Bring bck to a boil, cover and remove from heat; let stand 10 min. Drain and rinse pasta; set aside.
In large non-stick skillet over med heat, cook sausage, onion, and mushrooms breaking up sasage until onion is tender. 8-10 min.; Set aside.
In a bowl, combine ricotta, egg, /4 tsp salt, 1/2 cup cheeese blend and spinach. Stir in cooked sausage mixture; set aside.
In same skillet, cook eggplant, stirring until just softened, about 8 min. Add pasta sauce and remaining salt and bring to a boil.
Heat oven to 375 degrees. Spoon 2/3 of eggplant sauce inito the bottom of a shallow 2 1/2 quart casserole dish. Fill each shell with about 2 tbsp sausage mixture, arrange in dish and spoon remaining sauce over shells. (Wrap and freeze at this point if desired.)
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Cover and bake until sauce is bubblimg , about 25 min. Remove from oven and sprinkle shells with 1/4cups cheese blend; bake, uncovered, until cheese has melted, 8-10 min.
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