1 PACKAGE (12-OUNCE) JUMBO SHELLS
4 CUPS RICOTTA CHEESE
8 OUNCES SHREDDED MOZZARELLA CHEESE
½ CUP GRATED PARMESAN CHEESE
1 TABLESPOON CHOPPED PARSLEY
½ TEASPOON SALT
¼ TEASPOON PEPPER
1/8 TEASPOON NUTMEG
1 JAR SPAGHETTI SAUCE
Prepare pasta as directed on package, cooking 9 minutes; drain. Rinse with cold water, drain, and arrange in single layer to fill. Meanwhile mix together cheeses, eggs, parsley, salt, pepper, and nutmeg. Fill cookie shells with cheese mixture.
Cover bottom of a 9x13 pan with some sauce. Arrange filled shells in single layer in the pan. Pour remaining sauce over the shells and bake at 350 degrees for 30 minutes or until hot. Sprinkle with additional Parmesan cheese, if desired. Makes 6-8 servings.