Stuffed Shells

Michelle's family loves this recipe from the box of Ronzoni Jumbo Shells.


1 pkg.  (12 oz.) Ronzoni jumbo shells
1  Tbsp. chopped parsley
4  cups ricotta cheese
1/2 tsp.  salt
8 oz.  mozzarella cheese, shredded
1/4 tsp.  pepper
1/2  cup grated parmesan cheese
1/8 tsp.  nutmeg
2  eggs
32 oz.  spaghetti sauce


Prepare pasta as directed on package, cooking 9 minutes; drain. Rinse with cold water, drain. 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 degrees for 30 minutes or until hot. Sprinkle with additional parmesan cheese. Makes 6-8 servings.

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