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 400F for 15 minutes until hot and bubbly. Serving Ideas : Good served with Broccoli Roma NOTES : Can easily cut in half.
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 72 (20%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 111.6mg||34 %|
|Sodium 642.9mg||22 %|
|Potassium 569.5mg||15 %|
|Total Carbohydrate 56.9g||17 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 53.3g|
|Protein 13.4g||19 %|
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Calories per serving: 356
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