1 (15 oz.) Ricotta cheese
1 3/4 c. shredded reduced fat Mozzarella cheese
1/2 c. shredded Parmesan cheese
2 tbsp. parsley flakes
1 tbsp. dried basil
12 oz. box jumbo pasta shells
26 oz. jar pasta sauce

Cook pasta according to package directions. Drain and rinse with water. Combine Ricotta, Mozzarella, Parmesan, parsley flakes and basil. Spread 1 cup of pasta sauce over bottom of a 9 x 13 dish. Stuff each shell with 1 1/2 tablespoons of cheese mixture. Place in a single layer over sauce. Spread remaining sauce over shells. Cover with foil and bake at 350°F for 30 minutes, until hot and bubbly.