1 lb. bulk pork sausage
2 cups Italian tomato sauce
1 (6 oz.) tomato paste
1/4 cup water
1 1/2 tsp. packed brown sugar
1 carton Ricotta cheese
3 cups shredded Mozzarella
1 egg
1 tsp. parsley flakes
Jumbo pasta shells

In large saucepan, brown, sausage; drain. Remove 1/2 of the sausage. Stir tomato sauce paste, water and sugar into the remaining sausage in pan; simmer 15 minutes.

Meanwhile, in medium bowl combine remaining 1/2 sausage, Ricotta and 2 cups Mozzarella cheese and parsley.

In a 13x9x2-inch baking dish, pour 1/3 of tomato mixture. Stuff pasta shells with cheese and sausage mixture. Place on top of sauce in dish and pour remaining sauce over top.

Bake at 350°F. When almost done, top with remaining Mozzarella cheese. Can add Parmesan, too.