1 lb. lean ground beef
1/2 c. fresh bread crumbs
1/4 c. milk
1 egg
1/4 c. grated Parmesan cheese
1/4 c. chopped parsley
1 clove garlic, minced or pressed
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1 tbsp. oil
1 c. tomato sauce
1 tsp. dried oregano leaves
15-18 lg. pasta shells
1 c. Ricotta cheese
1/2 c. grated Mozzarella cheese
1/4 c. grated Parmesan cheese

Mix together meat, bread crumbs (moistened with milk), egg, cheese, parsley, garlic and peppers. Shape into 1 1/2 inch balls. Brown in heated oil until crisp and cooked. Don't crowd when browning.

Meanwhile, heat tomato sauce and oregano. Keep warm.

Cook shells according to package directions. Drain well.

Spoon a thin coating of sauce in oiled baking dish. Fill each shell with about 1 tablespoon Ricotta cheese. Arrange in dish. Place meatballs among the shells. Spoon remaining sauce over. Sprinkle with the cheeses. Bake at 375 degrees about 15 minutes or until thoroughly heated.