12 oz. shells
1 (8 oz.) pkg. Mozzarella cheese
1/8 tsp. pepper
1/4 c. grated Parmesan cheese
1 1/2 lb. ricotta cheese
2 eggs, slightly beaten
1/2 tsp. salt
1 tsp. chopped parsley
3 c. tomato sauce

Cook shells in 6-8 quarts boiling salted water for 12-15 minutes. Drain and dry on paper towels. Combine ricotta and Mozzarella cheeses with beaten eggs and blend with salt, pepper, and parsley. Fill shells with cheese mixture. Spread thin layer of sauce in 9 x 13 baking dish. Put shells in baking dish and top with balance of sauce. Sprinkle with grated cheese and cover with foil. Bake in preheated 350 degrees for 20 minutes.