20 jumbo pasta shells
1 container ricotta cheese
1 egg yolk
1/4 cup grated Parmesan cheese
1/3 cup ham — finely chopd
1/4 cup chopped parsley
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups prepared spaghetti sauce
1/4 cup grated Parmesan cheese
Place oven rack in top third of oven. Preheat to 400 F. Cook 20 jumbo shells in large pot in lightly salted water. Stir occasionally until tender, but firm, 10-12 minutes. Drain. Stir together ricotta cheese, egg yolk, 1/4 cup Parmesan cheese, 1/3 cup finely chopped ham, parsley, oregano, salt and pepper in medium bowl. Spoon 1 1/2 T. in each shell. Do Not Overfill. Spread 1/4 cup of spaghetti sauce in 12x9x2″ glass baking dish or casserole. Arrange shells in single layer. Top with rest of sauce. Sprinkle with 1/4 cup more Parmesan cheese. Bake at 400 f. for 15 minutes until hot and bubbly.