4 c. spaghetti sauce
16 oz. pkg. jumbo shell macaroni
4 c. ricotta or cottage cheese
8 oz. pkg. Mozzarella cheese, shredded
2 eggs
1/3 c. dried bread crumbs
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
1/2 c. Parmesan cheese, grated

Heat spaghetti sauce. Prepare shells as label directs; drain well in colander. Preheat oven to 350 degrees.

In large bowl, combine ricotta and next 6 ingredients. Stuff rounded tablespoonsful of cheese mixture into each shell. Spoon 3/4 cup spaghetti sauce into each of two 9x13 inch baking dishes. Place shells, seam side down, over sauce in one layer. Spoon over remaining sauce; sprinkle with Parmesan cheese. Bake 30 minutes. Serves 10, but recipe can be cut in half to make about 20 shells.