Stuffed Shells

Jumbo Shells
1 Large Ricotta Cheese
2 Eggs
parmigiano–reggiano cheeses
grated mozzarella cheese
One large box of jumbo shells
Boiled and heavily salted water in oil to keep from sticking
Do not cook all the way. Cook to less than complete.

In a large mixing bowl mix add one large container of Ricotta Cheese mix in large with a mixing spoon or fork add two eggs and stir. Then add ½ to ¾ cup of grated parmigiano-reggiano cheeses. One cup grated mozzarella 1 Tablespoon finely chopped Italian parsley pinch of salt and a light dash of cinnamon and a light dash of nutmeg

In a prepared pan by putting sauce at the bottom of the pan. Stuff shells with about 2 Tablespoon of mixture and place in pan. Shells should be side by side. Don’t over crowd the shells. Sprinkle light coating of parmigiano-reggiano cheeses and grated mozzarella cheese on top of shells and the lightly cover with sausage. Keep additional sauce in bowl for additional coverage on dinner plate.

Preheat oven to 375
Bake for about 30 -45 minutes until cheese filling bubbles and warm all the way through.

Serve with warm Italian bread, fresh green beans lightly seasoned with lemon juice, green salad with Italian olive oil and red wine vinegar