Jumbo Shells with Cheese Filling

1 pkg. jumbo shells, 12 0z. pkg.
4 cups ricotta or cottage cheese (I use cottage cheese)
2 cups shredded mozzarella cheese (8 oz)
1/2 cup grated parmesan cheese
2 eggs
1 Tbs. chopped fresh parsley (I used dried)
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. nutmeg
3 cups spaghetti sauce (a 28 oz. jar)

Heat oven to 350*. Cook pasta al dents, about 10-12 minutes in boiling water. Drain and place pasta on wax paper. Be sure to seperate shells when placing them on wax paper. otherwise they will stick together while cooling. Meanwhile mix together cheeses, eggs, parsley, nutmeg, salt, and pepper in a bowl. In a 9x13 pan spread 1/2 spaghetti sauce on the bottom. Fill eacg shell with about 1 1/2 Tbs. of cheese mixture (I just eyeball it). Put the shels in the pan. After placing the shells in the pan, drizzle sauce over the shells. I put most of teh sauce around the shells and just a little on top. Can sprinkle with additional parmesan cheese (I don't do this). Cover with foil and cook for about 35-40 minutes, or until hot and bubbly. This can be made ahead and refrigerated uncooked up to 24 hours, bake for 1 hour. Can be frozen uncooked for up to 2 months, bake for 2 hours.

Ryan's Review: SO GOOD! Very yummy.
Renee's thoughts: I made this for a friend that had a baby. Everyone loves it and I could make it early in the day. It is always a hit. It's yummy and easy to make.