2 lbs. lg. pasta shells, cooked & drained
1 lb. ricotta cheese
3 eggs
1 c. flavored Italian bread crumbs
1 c. cheddar cheese, shredded
1/2 lb. pepperoni, chopped
2 (32 oz.) jars spaghetti sauce, with mushrooms & peppers
1 c. green peppers, chopped
2 c. sliced mushrooms
Butter
Parmesan cheese

Mix together ricotta, eggs, bread crumbs, cheddar cheese and pepperoni. Stuff shells. Saute green peppers and mushrooms in butter and add to spaghetti sauce.

Simmer until hot. Put a layer of sauce on bottom of large lasagna pan. Place stuffed shells over sauce in pan and top with remaining sauce. Sprinkle with Parmesan cheese. Bake, uncovered at 350 degrees for 30 to 40 minutes. Serves 10 to 12.