1 box stuffing shells or manicotti
2 eggs, slightly beaten
1 (15 oz.) container Ricotta cheese
1/3 c. Parmesan cheese
1 lb. shredded Mozzarella cheese
1 tbsp. parsley
Salt and pepper to taste (if desired, use garlic salt)
1 (28 oz.) jar spaghetti sauce

Boil and drain shells according to package directions. Rinse to cool so the shells can be handled. Blend cheese mixture together with a spoon until well blended. Pour 1/3 to 1/2 of spaghetti sauce in bottom of a 9 x 13 inch pan. Stuff shells with cheese mixture and arrange in pan. Pour remainder of sauce over top. Bake at 350 degrees for 30 to 40 minutes.