16 oz. lg. macaroni shells
2 lb. ricotta cheese
1/4 lb. Mozzarella cheese, finely diced
1/3 c. Parmesan cheese
3 eggs, lightly beaten
1/4 c. bread crumbs
2 tbsp. finely chopped parsley
4 c. spaghetti sauce (bottled or homemade)

Cook shells in 6 quarts boiling, salted water for about 15 minutes. Stir occasionally. Do not break shells. Remove from heat, but do not drain. Add enough cold water so the shells can be handled. Leave in water until ready to fill.

Mix cheeses, eggs, bread crumbs, and parsley. Pour a thin layer of sauce in a 9x13 inch baking dish. Spoon filling into each shell. Arrange filled shells in the baking dish. Pour a small amount of sauce over and around the shells. Cover with foil. Bake at 350 degrees for 30 minutes.

Before serving, add more heated sauce. Sprinkle with more grated Parmesan. This recipe can be frozen, unbaked. Serves 12.