1 (12 oz.) pkg. ronzoni shells
4 c. (32 oz.) ricotta cheese
8 oz. Mozzarella cheese, diced or shredded
1/2 c. Parmesan cheese
2 eggs
1 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1 (32 oz.) jar spaghetti sauce

Prepare pasta as directed on package. Cook 9 minutes. Drain. Rinse with cold water, drain and arrange in single layer to fill.

Meanwhile, mix together cheeses, eggs, parsley, salt, and pepper. Fill cooked shells with cheese mixture. Cover bottom of baking pan with some sauce. Arrange shells in single layer. Pour remaining sauce over shells. Bake at 350 degrees for 30 minutes. Makes 6-8 servings.