1 (12 oz.) pkg. jumbo shells
4 c. (32 oz.) Ricotta cheese
8 oz. Mozzarella cheese, diced or shredded
1/2 c. grated Parmesan cheese
2 eggs
1 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
32 oz. spaghetti sauce

Prepare pasta as directed on package, cooking 9 minutes. Drain. Rinse with cold water; drain and arrange in single layer to fill.

Meanwhile, mix together cheeses, eggs, parsley, salt, pepper and nutmeg. Fill cooked shells with cheese mixture.

Cover bottom of roasting pan with some of the sauce. Arrange filled shells in single layer in the pan. Pour remaining sauce over shells and bake at 350 degrees for 30 minutes or until hot. Sprinkle with additional Parmesan cheese, if desired. Add desired amount of sliced Mozzarella cheese on top of shells for the last 5 minutes of baking. Makes 6-8 servings.