12 oz. ronzoni jumbo shells
2 lbs. ricotta cheese
8 oz. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese
2 eggs, slightly beaten
1 tbsp. parsley
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
4 c. spaghetti sauce

Cook pasta as directed. Combine cheeses, eggs, parsley, salt, pepper, nutmeg; blend well. Fill in cooked shells immediately with cheese mixture. Cover bottom of 9x13 inch baking dish with some sauce.

Arrange filled shells in single layer in dish. Pour remaining sauce over shells. Bake at 350 degrees for 30 minutes or until hot. Sprinkle with additional Parmesan cheese, if desired.