Contrary to what might be expected, I look back on experiences that at the time seemed especially desolating and painful, with particular satisfaction. Indeed, I can say with complete truthfulness that everything I have learned in my seventy five years in this world, everything that has truly enhanced and enlightened my existence, has been through affliction and not through happiness, whether pursued or attained... This, of course, is what the Cross signifies. And it is the Cross, more than anything else, that has called me inexorably to Christ.

Malcolm Muggeridge

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	Italian1	4	servings

INGREDIENTS

20		Jumbo pasta shells
1		Container ricotta cheese
1		Egg yolk
1/4	c	Grated parmesan cheese
1/3	c	Ham; finely chopd
1/4	c	Chopped parsley
1/2	ts	Oregano
1/4	ts	Salt
1/8	ts	Pepper
2	c	Prepared spaghetti sauce
1/4	c	Grated parmesan cheese

INSTRUCTIONS

Place oven rack in top third of oven. Preheat to 400F. 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.
Per serving: 338 Calories (kcal); 14g Total Fat; (37% calories from
fat); 19g Protein; 33g Carbohydrate; 99mg Cholesterol; 526mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
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