1 box (#67) shells
1 1/2 lbs. Ricotta cheese
2 c. shredded Mozzarella cheese
1/3 c. grated Parmesan cheese
2 eggs, slightly beaten
1/4 c. parsley flakes
1/4 c. Italian bread crumbs
Spaghetti sauce (make ahead)

In large pan, boil shells until soft but firm, stirring frequently to keep from sticking to pan.

Drain shells and rinse in cold water. Set aside while making cheese stuffing.

In large bowl, mix Ricotta cheese, shredded Mozzarella cheese, Parmesan cheese, 2 eggs, parsley flakes and bread crumbs. Mix well.

Ladle spaghetti sauce into bottom of shallow casserole dish. Stuff shells with 1 heaping tablespoon of cheese filling. Arrange in rows, close together. Pour sauce over shells, cover dish and bake at 375 degrees for 30 minutes. Makes approximately 35 shells.