Baked Stuffed Pasta Shells - cooking recipe

Ingredients

12 ounces jumbo pasta shells
1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
1 cup parmesan cheese, grated
2 lbs ricotta cheese
2 large eggs, lightly beaten and 2 egg yolks
1 pinch nutmeg
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried parsley
8 ounces spaghetti sauce (jarred or homemade)
fresh basil, chopped, for garnish

Preparation

In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
Drain and cool immediately with cold water.
Drain and place open side down on paper towels.
In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
Reserve the 1/4 cup of Mozzarella.
Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
Preheat oven to 375 degrees Fahrenheit.
Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
Pour the rest of sauce over the stuffed shells.
Loosely cover with foil and bake for 40 minutes.
During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
Bake 5 more minutes.
Garnish with fresh chopped basil.