FILLING:

1 lb. Ricotta
1 egg
1/4 c. grated spaghetti cheese
1/2 tsp. salt
Dash pepper and nutmeg
1 tbsp. parsley (flakes or fresh, chopped)
1/4 c. Mozzarella cheese (if desired)

Use same filling for stuffing manicotti and large shells (1/2 lb. or 6 oz., approximately 22 shells). Less than 1/2 lb. of lasagne.

Spaghetti dough - about 6 eggs spaghetti dough to 1 lb. Ricotta.

Three pounds of Ricotta can stuff two 12 oz. boxes of jumbo shells. To freeze: Stuff the shells and place in single layer on a tray. Place in freezer after they are frozen, put shells into plastic bags. To use frozen shells: Put shells in casserole (9x13 inch) pan with sauce; cover. Bake at 375 degrees for 45 minutes or until hot and bubbly.