Stuffed Shells

• 1 pkg. jumbo shells
• 30 oz. low-fat Ricotta cheese
• 12 oz. diced Mozzarella cheese
• 1/2 c. grated Parmesan cheese
• 2 eggs
• 1 Tbsp. chopped parsley
• 1/8 tsp. nutmeg
• 1 (48 oz.) jar spaghetti sauce

1. Prepare pasta as directed on package; drain.
2. Rinse with cold water.
3. Mix together the cheeses, eggs, parsley and nutmeg.
4. Fill cooked shells with mixture.
5. (Save aside 4 ounces Mozzarella cheese.)
6. Cover bottom of a roasting pan with some of the sauce. Arrange the filled shells in a single layer in the pan.
7. Spread the remaining grated Mozzarella cheese over the shells and pour remaining sauce over the shells.
8. Bake at 350u0b0 for 45 minutes. Sprinkle with additional Parmesan cheese, if desired.

jumbo shells, lowfat ricotta cheese, mozzarella cheese, parmesan cheese, eggs, parsley, nutmeg, spaghetti sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1086127 (may not work)