1 lb. lean ground beef
1/2 c. bread curmbs
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. oregano leaves
16 to 18 lg. pasta shells
1 c. ricotta cheese
1/2 c. grated Mozzarella cheese
1/4 c. Parmesan cheese, grated

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 cooked. Heat tomato sauce and oregano, keep warm. Cook shells according to package directions. Drain well. Spoon thin coating of sauce into baking dish. Fill each shell with 1 tablespoon ricotta cheese. Arrange in dish. Place meatballs among shells. Spoon remaining sauce over. Sprinkle with cheeses. Bake at 375 degrees for about 15 minutes or until thoroughly heated.