Preheat oven to 375 degrees. Pour 1 cup sauce into a 9-by-13-inch baking dish. Place a large frying pan, filled with water, over medium high heat until water is boiling. Lay noodles criss-cross in the water and allow to cook for 6 minutes, until noodle bends easily. Do not overcook! Carefully remove from water and set aside to cool.
In a large skillet, cook and crumble sausage. Pour off excess grease and add garlic and parsley and cook for 1 minute. In a mixing bowl, combine strained spinach, ricotta, sausage, provolone and Romano cheese. Mix well and add beaten eggs, mix thoroughly.
Lay out one noodle and spread heavily with mixture. Take one end and start to roll to other end. Place rolled noodle, seam side down, into your baking dish and continue to do all 11 rolls. Twelve rolls will fit nicely in pan. Top with sauce and Romano cheese.
Cover pan with foil that is sprayed with cooking spray. Place in preheated oven and bake for 30 minutes. Uncover and continue to bake for 15 minutes more. Makes 12 servings. Enjoy!