2 pounds ricotta cheese
1/2 pound mozzarella cheese, diced
1/2 cup Parmesan cheese, grated
1 tablespoon parsley, chopped
Salt, to taste
Pepper, to taste
Nutmeg, to taste
4 cups spaghetti sauce
Jumbo pasta shells
Mix ricotta, mozzarella, eggs, 1/4 cup Parmesan cheese and chopped parsley. Season with salt, pepper and nutmeg. Mix until well blended. Set aside.
Parboil the shells in 5 quarts of salted, boiling water, stirring occasionally. Drain at once in colander. Fill parboiled shells immediately with filling mixture.
Cover bottom of baking dish with spaghetti sauce. Arrange filled shells side by side in a single layer in baking dish. Pour remaining sauce over the filled shells and bake at 350 degrees F for about 30 minutes.
Sprinkle with remaining Parmesan cheese. Serve piping hot.