1 box stuffing shells
1 sm. can zesty tomato soup
1 jar favorite spaghetti sauce
1 container Ricotta cheese
1 lb. ground chuck
1 egg
1 c. parsley flakes

Fry ground chuck; drain meat. Add to spaghetti sauce with zesty tomato soup; simmer at least 1 hour. Boil shells, then submerge in cold water until cool to the touch.

Take Ricotta cheese, add 1 egg and 1 cup parsley flakes; mix. Stuff shells with cheese mixture. Place in baking pan. Smother stuffed shells with sauce mixture. Bake at 350 degrees for 45-60 minutes.