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1 12-ounce package jumbo pasta shells
4 cups ricotta cheese - 30 ounces
8 ounces mozzarella cheese - grated
1 cup parmesan cheese - grated
2 eggs beaten
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1 28-ounce jar spaghetti sauce


Bring 4 quarts of water to boil in a large pot. Add jumbo shells. Mix ricotta chees, Mozzarella chees and 1/2 cup of the parmesan cheese. Add eggs, parsley, salt, pepper and nutmeg. Mix well.

Cover bottem of baking dish with some of the spaghettic sauce. Drain jumbo and rinse jumbo shells with cold water. They should be cooked but still firm. Stuff shells with the cheese mixture. Arrange in a single layer in baking dish. Pour remaining spaghetti sauce over the top. Bake at 350° for 30 minutes. Sprinkel with remaining parmesan cheese.