2 lbs. Ricotta cheese
2-3 eggs
1/3 c. grated Parmesan
1/2 c. grated Mozzarella
Lg. pasta shells
Tomato sauce
Sliced Provolone cheese
Salt and pepper to taste

Cook shells according to package directions. Whip Ricotta with a fork. Add eggs until yellow in color. Mix in Parmesan and Mozzarella cheese and salt and pepper. Place a little tomato sauce in bottom of 13 x 9 inch pan. Put 1 tablespoon of Ricotta mixture in each shell. Place shells on top of sauce in pan. Pour more sauce over shells. Place sliced Provolone on top. Heat at 350 degrees for around 1 hour or until cheese bubbles. Serve with extra sauce on the side.