1 pkg. (12 oz.) jumbos shells
4 cups (32 oz.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
1 table chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 cups (about 26 oz jar) spaghetti sauce

1 pkg. (12 oz.) jumbos shells 4 cup s (32 oz.) ricotta cheese 2 cup s (8 oz.) shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 eggs 1 table chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground nutmeg 3 cup s (about 26 oz jar) spaghetti sauce

Heat oven to 375 deg. Cook pasta shells as directed. Meanwhile, in a medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg. In a 13x9x2 inch baking dish, spread 1/2 cup of spaghetti sauce. Fill each cooked she'll with about 1 1/2 level tablespoons cheese mixture; layer 1/2 filled shells in prepared dish. Spread 1/2 remaining sauce over shells; sprinkle with additional Parmesan cheese, if desired. Cover with foil; bake for 35 minutes or until hot and bubbly ( doubling recipe or more may require increased cooking time) makes 8 to 10 servings.