1 lg.jar Prego spaghetti sauce or your favorite homemade spaghetti sauce
1 pkg. jumbo stuffing pasta shells
1 1/2 lbs. Ricotta cheese
1 c. grated Parmesan cheese
2 eggs (slightly beaten)
1/4 c. fresh chopped parsley
1 tbsp. freeze dried oregano or Italian seasonings with oregano
1/2 tsp. salt
1 c. shredded Pepper Jack cheese
1 c. shredded sweet red pepper cheese
1 c. Jimmy Deans pre-cooked sausage links (skinned and cut into small pieces)
1 lb. shredded Mozzarella cheese (set one cup shredded cheese aside)

Combine ricotta, Parmesan, Pepper Jack, sweet pepper cheese and all but one cup of mozzarella cheese, sausage, eggs, parsley, oregano, and salt. Mix well.

Cooks Note: If using dried herbs, use 1/2 teaspoon oregano plus 1/2 teaspoon basil.

Cook shells according to package directions but a few minutes less so the shells will be firm. Drain. Be sure not to overcook shells.

Remove one shell at a time and stuff with ricotta mixture.

Pour 1/2 of the spaghetti sauce into the bottom of a 9x13-inch pan.

Arrange stuffed shells side by side in the 9x12 pan with the sauce on the bottom. When finished, pour remaining sauce over top of the shells.

Sprinkle the remaining cup of mozzarella cheese over top of the shells.

Bake at 375°F for 30 minutes.

Enjoy!

Submitted by: CHEF SHAQUILLE B