1 (16 oz) container full milk ricotta
2 (8 oz) pkg mozzarella
3 eggs
1/4 tsp. dried oregano
1/2 tsp. dried basil (use more if fresh)
3 tablespoons fresh parsley, minced
3 cloves garlic, finely minced
16 oz. (2 cups) meat pasta sauce (jar or home-made)

Place Ricotta cheese and 1/2 of Mozzarella in large bowl; slowly mix in eggs. Add herbs and garlic. Place mixture in refrigerator until ready to use.

Boil pasta shells according to directions on box and drain. Line the bottom of shallow baking pans with meat pasta sauce.

Preheat oven to 350°F.

Fill each shell individually with ricotta cheese mixture and place in pan. Put more sauce on top and sprinkle with Mozzarella. Cover with aluminum foil and bake for 30 minutes.

NOTE: This same recipe can also be used for wonderful lasagna, however cooking time will be 1 to 1 1/2 hours.

For a heartier version, brown 1/2 lb ground beef or Italian sausage (skins removed), drain and break up. Add to sauce.