1 lb. ricotta cheese
8 oz. Mozzarella cheese, shredded
1 c. Parmesan cheese
1/4 c. minced parsley (optional)
1 (16 oz.) box lg. pasta shells, cooked in unsalted water and drained
2 c. tomato or spaghetti sauce

Preheat oven to 350 degrees. In medium bowl, mix together first 4 ingredients, reserving 1/2 cup Parmesan for topping. Stuff each shell with about 2 tablespoons of cheese and place in a 9x13 inch baking pan where a little tomato sauce has been spread.

Pour sauce over and top with reserved Parmesan cheese. Bake 25 minutes or until sauce is bubbly. Cool 5-7 minutes before serving. Serves 4-6.

VARIATION #1: Make 2 times the amount. Make shells, freeze in cookie sheets. Place frozen in Ziploc bags, they last 3 months in freezer. When need be, place frozen shells in pan. Can add a thin slice of Mozzarella cheese on each shell instead of Parmesan and bake 40 minutes.

VARIATION #2: Omit Parmesan cheese and parsley. Add 1/4 cup of diced prosciutto, cooked ground veal or spinach. Top with sauce and slices of Mozzarella cheese.