JUMBO SHELLS WITH CHEESE FILLING

1 Package (12oz) Ronzoni Jumbo Shells
4 cups (32oz) ricotta cheese
8 ounces mozzarella cheese, diced or shredded
1/2 cup grated parmesan cheese
2 eggs
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 jar (32oz) 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° for 30 minutes or until hot. Sprinkle with additional Parmesan cheese, if desired. Makes 6 to 8 servings.