½ cup Parmesan cheese (+ ¼ cup additional to add on top)
½ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon nutmeg (freshly ground is best!)
1-26 oz jar spaghetti sauce
Instructions
Pre-heat oven to 350 degrees.
In large bowl, combine ricotta, egg, Parsley, Parmesan, 1-1/4 cups Mozzarella, salt, pepper, and nutmeg.
Spoon cheese mixture into shells.
In a 13×9 baking dish, pour ½ to ¾ of spaghetti sauce on the bottom of the dish to fully coat.
Arrange shells within dish. Pour remaining sauce over shells.
Sprinkle with remaining mozzarella cheese and Parmesan (optional). (If you are making in advance, you can put in fridge at this step — covered, of course.
Before you are ready to bake, pull out of fridge and let sit at room temp for at least 30 minutes.)
When ready to bake — Cover with foil and bake for 30 minutes.
Uncover and continue to bake 5-10 more minutes to fully melt cheese and starts to turn golden. Let cool for 5 minutes before serving.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2014/02/stuffed-cheesy-shells/