Preheat oven to 375 degrees F.

Bring a large pot salted water to a boil over high heat. Once the water comes to a boil, drop cabbage leaves into the pot. Reduce heat to medium and boil leaves for about 7 minutes or until cabbage leaves feel slightly tender. Remove leaves from the pot and rinse with cold water.

Heat a large skillet over medium heat. Add the Italian sausage and cook for 5-6 minutes, breaking sausage up into bite-sized chunks, until sausage is browned.

Add garlic and cook 30 seconds.

Add tomatoes with juice and spinach and cook 1 minute. Remove pan from heat and stir in ricotta and 1/4 cup of the Parmesan cheese. Season with salt and pepper.

Spread half of the marinara sauce on the bottom of an 8 x 8 square baking dish.

Lay each cabbage leaf flat on the counter. Place about three heaping tablespoons of sausage filling in the center of the leaf. Fold the two long sides of the leaf towards the center. Then slowly begin rolling from the stem end. Place roll seam side down in the pan. Repeat with remaining leaves.

Spread the remaining marinara sauce over the cabbage rolls. Sprinkle with mozzarella and remaining Parmesan.*

Cover the pan with foil. Bake for 25 minutes, the remove the foil and bake for another 25 minutes. Let rest for 10 minutes before serving.