2 lb. ricotta cheese
1 (8 oz.) pkg. mozzarella cheese (shredded)
1/2 c. grated cheese
2 eggs
2 tbsp. chopped parsley or flakes
salt and pepper to taste
2 (15 1/2 oz.) jars sauce (homemade, about 4 c.)
40 large stuffing shells (2 boxes)

Combine all the above ingredients except sauce and shells, blending and mixing well. Set aside. Parboil shells in salted boiling water 18 to 20 minutes. Drain and rinse in cold water. Stuff each shell generously and close to hold filling. Pour some sauce into baking dishes (about 2 9 x 13 pans). Put shells side by side, filling side down. Spoon sauce over shells. Sprinkle with grated cheese. Cover with foil. Bake at 375 degrees for 35 to 40 minutes. Cook one pan, freeze the other before cooking.