6 oz. (approx. 18 shells) Jumbo Pasta Shells
1 jar spaghetti sauce
1 egg
1 container (15 oz.) ricotta cheese
3/4 c. grated Parmesan cheese
2 tbsp. parsley or Italian seasoning

Cook pasta shells according to pkg. directions; drain. Preheat oven to 350°F. Spray bottom of 13x9x2 inch glass baking dish with non-stick cooking spray. In large bowl, beat egg. Stir in ricotta, 1-3/4 cups mozzarella, 1/2 c. of the Parmesan and the parsley. Spread 1 c. sauce in bottom of baking dish. Fill cooked shells with ricotta mixture. Arrange filled shells in baking dish. Pour remaining sauce over shells. Top with remaining mozzarella and parmesan.

Bake, covered, until bubbly, about 45 minutes. Uncover and cook until top cheeses are brown. Let stand 5 minutes before serving.

Yields: 6 servings.