1 package (12 oz) jumbo shells
4 c. (32 oz) ricotta cheese
8 oz mozzarella cheese, shredded
1/2 c. grated Parmesan cheese
2 eggs
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 jar (28 oz) spaghetti sauce (I use twice that)
Prepare pasta as indicated on the package. Drain. Rinse with cold water, drain, and arrange in a single layer to fill.
Mix together cheeses and other ingredients except sauce. Fill cooked shells with cheese mixture.
Cover bottom of 9 x 13 in roasting pan with some of the sauce. Arrange filled shells in a single layer in the pan. (Somehow I usually end up with two pans full.) Pour remaining sauce over shells and bake at 350 degrees F for 30 minutes or until hot. Sprinkle with additional Parmesan cheese, if desired. Makes 6-8 servings.
We've added fresh herbs such as oregano, basil, and parsley -- as much as our little hearts desired -- and it just made this dish more delicious! I always buy a large jar or more of sauce rather than the piddly amount recommended in the recipe.