May 25, 2008

Jumbo Shells with Cheese Filling

1 Jumbo Shells with Cheese Filling
1 pkg Jumbo shells, uncooked
4 cups (2 lb) ricotta cheese (cottage cheese also works)
2 cups (8 oz) shredded mozzarella cheese
½ cup grated Parmesan cheese
2 eggs
1 Tbs chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
1/8 teaspoon ground nutmeg
3 cups (about 28-oz jar) spaghetti sauce

Heat oven to 375 degrees F. Cook pasta according to directions on package; drain. Meanwhile, in medium bowl, stir together cheese, eggs, parsley, salt, pepper and nutmeg. In a 13x9x2 inch baking dish, spread ½ cup spaghetti sauce. Fill each cooked shell with about 1 ½ level tablespoons cheese mixture; layer one-half filled shells in prepared dish. Spread one-half remaining sauce over shells; layer remaining filled shells over sauce. Spread remaining sauce over shells; sprinkle with additional Parmesan cheese, if desired. Cover with foil; bake 35 minutes or until hot and bubbly. 8 to 10 servings.