2 lb. ricotta cheese
1/2 lb. Mozzarella cheese
2 eggs
1/2 c. Parmesan cheese
1 tbsp. chopped parsley
Salt and pepper
Scallions to taste
2 lb. ground beef
1 lg. can Progresso crushed tomatoes
1 lg. can tomato sauce
1 bell pepper, chopped
1 onion, chopped
1 can mushrooms
Dash of oregano
Dash of salt and pepper
Dash of garlic powder

Mix ricotta, Mozzarella cheese, eggs, Parmesan cheese and parsley. Add salt, pepper and scallions to taste. Parboil shells for 9 minutes, stirring occasionally. Drain at once. Fill shells immediately with filling mixture.

SAUCE: Brown ground meat. Drain off fat. Add crushed tomatoes, tomato sauce, bell pepper, onion, mushrooms, oregano, garlic powder, salt and pepper. Simmer for 1 hour.

Cover bottom of baking dish with half of sauce. Arrange stuffed shells in a single layer in baking dish. Pour remaining sauce over filled shells. Bake at 350 degrees for 30 minutes. Sprinkle with grated cheese.