Ricotta Stuffed Shells J'écris
	1 (16 oz.) box lg. shells, cooked 1 lb Ricotta cheese 1 c shredded mozzarella cheese 1 egg, lightly beaten 1/2 lb italian sausage, cooked (the loose kind, else chop it into bits)   or a pint of white mushrooms, chopped and sauteed in butter or olive oil chopped spinach, optional 2 c. spaghetti sauce of your choice parmesan cheese, optional Preheat oven to 350F after you've cooked your meat and/or mushrooms. In a large bowl, mix together ricotta, mozzarella, beaten egg, and meat or vegetables. Stuff approximately 2 tablespoons of the cheese mixture into each shell and place in a baking pan. Cover with aluminum foil and bake 15 to 20 minutes. Heat the sauce. Arrange shells on serving plates and cover with sauce. Sprinkle with grated parmesan cheese, if desired.