SAUCE:

1 chopped onion
2 cloves chopped garlic
Olive oil
1 lg. can Italian tomatoes, drained
1 (15 oz.) can tomato sauce
1 tsp. oregano
1 tsp. basil
2 tsp. sugar
2 tbsp. parsley

Saute onion and garlic in olive oil, add tomatoes and saute several minutes. Then break up with a fork. Add tomato sauce and spices and let simmer 30 minutes to 1 hour.

CHEESE STUFFING:

1 lb. ricotta
1/4 lb. Mozzarella, grated
3 tbsp. Parmesan, grated
1 tbsp. parsley
1 egg

Combine all ingredients and blend well.

ASSEMBLY: Parboil 20-30 large shells, about 12 minutes. Drain and rinse in cold water, drain again. Place half of sauce in 9x13 inch baking dish. Carefully fill each shell with cheese stuffing and place on sauce, stuffed side up. Spoon remaining sauce over shells and sprinkle with grated Parmesan. Cover with foil and bake at 375 degrees for 35-40 minutes. Serves 4-5.