Stuffed Shells

Another meal that makes too much for our family so
we freeze the second 9x13 pan before we cook it.
Melissa Chandler

1 pkg. jumbo shells 4 c. Ricotta cheese 8 oz. Mozzarella cheese, shredded 1/2 c. grated Parmesan cheese 2 eggs 1 T. chopped parsley 1/2 t. salt 1/4 t. pepper 1/8 t. nutmeg (optional) 1 jar (28 oz.) spaghetti sauce Directions: Cook shells as directed on package. Rinse in cold water, drain, separated on a piece of aluminum foil. While shells are cooking, mix cheeses, eggs, parsley, salt, pepper & nutmeg. Cover bottom of 9x13 pan with sauce. With spoon, fill each shell with cheese mixture, place in pan open side down. Cover each shell with remaining sauce, lightly sprinkle with Parmesan cheese. Cover with aluminum foil (you can use the same one you cooled shells on). Bake at 350 for 30 minutes. Let cool 10 minutes before serving. If frozen, you increase cooking time to 60 minutes.