Ingredients:

12 oz Ronzoni® Jumbo Shells
4 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup shaved Parmesan cheese
2 each eggs
1 Tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
1 jar pasta sauce

Cooking Directions:

1. Heat oven to 375°F.

2. Prepare pasta according to package directions; drain.

3. Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg.

4. In 13 x 9 x 2-inch baking dish, spread 1/2 cup pasta sauce.

5. Fill each cooked shell with about 1-1/2 level tablespoons cheese mixture; layer one-half filled shells in-prepared dish.

6. Spread one-half remaining sauce over shells; layer remaining filled shells over sauce.

7. Spread remaining sauce over shells; sprinkle with additional Parmesan cheese, if desired.

8. Cover with foil; bake 35 minutes or until hot and bubbly (doubling recipe or more may require increased baking time).