Servings: 8
Very good. One of our favorites.
3 cups spaghetti sauce, 28 oz jar
1 package Ronzoni Jumbo Shells, 12 oz box
4 cups ricotta cheese, 2 lbs
2 cups shredded mozzarella cheese, 8 oz
1/2 cup Parmesan cheese, grated
2 eggs
1 Tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
Heat oven 375 degrees.
Cook pasta according to package directions
In medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg
In 13x9x2 inch baking dish, spread 1/2 cup sauce
Fill each cooked shell with about 1 1/2 Tablespoons cheese mixture. Layer in dish. Spread 1/2 remaining sauce over pasta, layer remaining shells and spread remaining sauce over pasta. Sprinkle with Parmesan cheese.
Cover with foil.
Bake 35 minutes or until hot & bubbly
