1 (12 oz.) pkg. jumbo pasta shells, cooked
1 (15 oz.) can tomato sauce

Filling:

1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1/2 c. grated Romano cheese
1/2 c. shredded Swiss cheese
1/2 c. shredded Mozzarella cheese
1/2 c. Ricotta cheese
1/4 c. heavy cream

Beat egg in medium-size bowl. Stir in parsley, salt, pepper and nutmeg. Stir in cheeses until thoroughly combined. Stir in cream.

Fill cooled shells. Arrange in shallow baking dish. Pour sauce over.

Bake at 350°F for 15 minutes or until bubbly hot.