1 pkg. (12 oz.) jumbo pasta shells
1 carton (15 oz.) Ricotta cheese
1/2 lb. mozzarella cheese, shredded
1 c. grated Parmesan cheese, divided
2 eggs, slightly beaten
2 tbsp. chopped parsley
Dash salt & garlic
1 jar (32 oz.) marinara sauce

Preheat oven to 375 degrees. Cook shells in boiling water for 8 minutes. Drain and rinse. Set aside.

In large bowl, combine ricotta, mozzarella, 3/4 cup Parmesan, eggs, parsley, salt and garlic powder.

Place in shells cheese side up in 12 x 8 x 2 inch baking dish. Cover with marinara sauce. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake uncovered until hot and bubbly about 25 minutes. Serves 6-8, approximately 30 shells.