1 (16 oz.) pkg. jumbo shell macaroni (about 40 shells)
2 (15 or 16 oz.) containers Ricotta cheese, 4 cups
8 oz. Mozzarella cheese, shredded
1/3 c. dry bread crumbs
1/4 c. parsley, chopped
1 tsp. salt
1/4 tsp. pepper
1/2 c. Parmesan cheese, grated
2 eggs

About 1 1/2 hours before serving: Prepare shells as label directs; drain well. Preheat oven to 350 degrees. In a large bowl, combine ricotta, Mozzarella, eggs, bread crumbs, parsley, salt and pepper. Stuff rounded tablespoon of cheese mixture into each cooked shell.

Spoon 3/4 cup of meat sauce into each of two 9 x 13 inch baking pans. Arrange shells, seam side down, over sauce in one layer. Spoon remaining sauce evenly over shells (or save some to pass at table at serving time); sprinkle with Parmesan cheese. Bake 30 minutes or until shells are heated through. Serves 10. May be frozen prior to baking for one month. Bake frozen stuffed shells, covered, for 1 hour or until heated.

MEAT SAUCE:

1 lb. ground beef
2 tbsp. olive or salad oil
1 med. onion, chopped
1 garlic clove, minced
1 (16 oz.) can tomatoes
2 (6 oz.) cans tomato paste
1 tbsp. sugar
2 tsp. oregano leaves or mixed Italian herbs
1 3/4 tsp. salt
1/8 tsp. cayenne pepper

In Dutch oven or large saucepan over medium heat, in hot olive oil, cook ground beef, onion and garlic until meat is well browned. Spoon off excess fat. Stir in tomatoes and their liquid, and remaining ingredients. Reduce heat to low and simmer, covered, 35 minutes or until sauce is very thick, stirring occasionally. Makes about 4 cups.