1. Preheat oven to 375 F and grease a 9x13" casserole; if you have not already done so, prepare pasta shells according to package directions and also brown your sausage, drain & crumble. 2. Meanwhile, combine 1/2 cup of the mozzarella cheese, all of the ricotta (use 2 cups if not using meat or if you like it very cheesey, even if you are using meat, otherwise use just 1 cup), as well as the parsley (reserving a small amount to garnish), egg, Parmesan cheese, garlic, nutmeg and black pepper. 3. Pour sauce into the baking dish and then set the unfilled shells on top facing up so that you can fill them. 4. Evenly portion out the crumbled sausage, if using, in the bottom of each shell. 5. Spoon filling to a large ziptop plastic bag and snip off one corner. 6. Pipe about 2 Tbsp filling into the each of the prepared pasta shells, or as much or as little as you prefer. 7. Cover with foil and bake for 30-35 minutes or until sauce is bubbling under the foil. 8. Remove foil, sprinkle with the remaining 1/2 cup mozzarella cheese and bake, uncovered, for about 5 minutes or until the cheese melts. 9. Serve extra sauce from the pan on the side. ---------------------------------------------------------------------------
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