2 lbs. Ricotta cheese
1/2 lb. Mozzarella cheese, diced
2 eggs
1/2 c. Parmesan cheese, grated
1 tbsp. parsley, chopped
Dash of salt, pepper, nutmeg
32 oz. Italian spaghetti sauce
1 box jumbo shells

Mix Ricotta, Mozzarella, eggs, Parmesan and parsley. Season with salt, pepper and nutmeg. Mix until well blended.

Into 5 quarts boiling water place shells and parboil for 10 minutes, stirring occasionally. Drain at once. Fill parboiled shells immediately with filling mixture, using butter knife or teaspoon.

Cover bottom of 9x13 baking dish with sauce. Arrange filled shells, side by side, in single layer in dish. Pour remaining sauce over shells and bake at 350 degrees for about 45 minutes.