1 box (12 oz.) jumbo shells (uncooked)
4 c. (2 lbs.) Ricotta cheese
2 c. (8 oz.) shredded Mozzarella cheese
3/4 c. grated Parmesan cheese
3 eggs
1 tbsp. chopped fresh parsley
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. nutmeg
3 3/4 c. (32 oz.) favorite spaghetti sauce

Cook jumbo shells according to package directions; drain. (Cool in a single layer on wax paper or aluminum foil to keep shells from sticking together.)

Combine cheese, eggs, parsley, oregano, salt and pepper. Mix, then add nutmeg.

Fill each shell with about 2 tablespoons cheese mixture.

Spread a thin layer of sauce on bottom of 13x9 inch baking pan. Place shells open side down in a single layer in pan. Cover with remaining sauce. Sprinkle with additional Parmesan cheese, if desired. Cover with aluminum foil. Bake at 350 for 35 minutes or until hot and bubbly. Fills about 36 shells (10 to 12 servings). Freezes very well.