2 tbsp. pure vegetable or olive oil
1/4 c. minced onion (1 small)
1 clove garlic, minced
2 (8 oz. each) cans tomato sauce
1/2 tsp. salt
Dash of pepper
1 tsp. sugar
1/2 tsp. dried basil leaves, crumbled
1/2 tsp. dried oregano, crumbled
2 (8 oz. each) pkg. cream cheese
2 eggs
1 (8 oz.) pkg. Mozzarella cheese, shredded
2 tbsp. chopped parsley
1/2 tsp. salt
Dash of pepper
1 (12 oz.) pkg. jumbo shell macaroni, cooked and drained
2 tbsp. grated Parmesan cheese

Heat oil in saucepan over medium heat. Add onion. Cook 2-3 minutes, stirring occasionally. Add garlic; cook 1 minute. Add tomato sauce, 1/2 teaspoon salt, dash of pepper, sugar, basil, and oregano. Cover. Simmer 10 minutes, stirring occasionally.

Heat oven to 350 degrees. Place cream cheese and eggs in mixing bowl. Beat until smooth. Stir in Mozzarella, parsley, 1/2 teaspoon salt and dash of pepper. Mix well. Stuff each shell with about 1 tablespoon of cheese mixture. Spoon 1/2 cup sauce into a 13 x 9 inch baking dish. Arrange stuffed shells over sauce in one layer. Spoon remaining sauce over shells. Sprinkle with grated Parmesan cheese. Bake 20 minutes or until shells are heated through. Makes 6-8 servings.