2 tbsp. vegetable oil
1/4 c. minced onion or 1 sm.
1 clove garlic, minced
2 (8 oz.) cans tomato sauce
1/2 tsp. salt
Dash of pepper
1/2 tsp. oregano
1 tsp. sugar
2 (8 oz.) pkgs. cream cheese, softened
2 eggs
1 lg. pkg. mozzarella cheese
2 tbsp. chopped parsley
1/2 tsp. salt
Dash pepper
1 pkg. jumbo sea shells, cooked & drained
2 tbsp. Parmesan cheese

Heat oil in saucepan over medium heat. Add onion, cook 2 to 3 minutes. Add garlic, cook 1 minute. Add tomato sauce, 1/2 teaspoon salt, pepper, oregano and sugar. (May substitute Prego or Ragu to above if you're in a hurry.) Cover. Simmer 10 minutes, stirring occasionally.

Place cream cheese and eggs in bowl. Beat until smooth. Stir in mozzarella, parsley, 1/2 teaspoon salt and dash of pepper. Mix well. Stuff each shell with the cheese mixture. Spoon about 1/2 cup sauce into baking dish and arrange shells over sauce. Layer with sauce and shells. Sprinkle with Parmesan cheese. Bake 20 minutes until heated through. Serves 6 to 8.