1 (16 oz.) pkg. jumbo shell macaroni (about 40)
2 (15 or 16 oz.) containers Ricotta or cottage cheese (4 c.)
1 (8-ounce pkg.) Mozzarella cheese, shredded
2 eggs
1/3 c. dried bread crumbs
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
1 (29 oz.) jar meatless spaghetti sauce
1/2 c. grated Parmesan cheese

Prepare macaroni as label directs; drain well. Meanwhile preheat oven to 350 degrees Fahrenheit. In large bowl, combine Ricotta, Mozzarella, eggs, bread crumbs, parsley, salt and pepper. Stuff rounded tablespoons of cheese mixture into each cooked shell.

Spoon 3/4 cup spaghetti sauce into each of two greased 13 inch by 9 inch baking dishes. (Or, use one 13 inch by 9 inch and two 9 inch by 9 inch baking dishes.) Arrange stuffed shells, seam side down, over sauce in one layer. Spoon remaining sauce in one layer. Spoon remaining sauce evenly over shell; sprinkle with Parmesan cheese. Bake 30 minutes or until shells are heated through. Makes 10 servings.