1 lb. ground beef
1/2 c. fresh bread crumbs
1/4 c. milk
1 egg
1/4 c. grated Parmesan cheese
1/4 c. chopped parsley
1 clove garlic, minced
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1 tbsp. oil
1 c. tomato sauce
1 tsp. dried oregano leaves
16 to 18 lg. pasta shells
1 c. ricotta cheese
1/2 c. grated Mozzarella cheese
1/4 c. grated Parmesan cheese

Mix together meat, bread crumbs (moistened with milk), egg, cheese, parsley, garlic and peppers. Shape into 1 1/2 inch balls. Brown in heated oil until crisp and cooked.

Meanwhile, heat tomato sauce and oregano. Keep warm. Cook shells according to package directions, drain well. Spoon a thin layer of sauce in oiled baking dish. Fill each shell with tablespoon ricotta cheese, arrange in dish. Place meatballs among the shells, spoon over remaining sauce, sprinkle with the cheeses. Bake at 375 degrees for about 15 minutes or until thoroughly heated. Makes 4 servings.