Cheese Stuffed Shells
12 oz Box Jumbo Shell Pasta
2 Eggs, beaten
30 oz Ricotta Cheese
2 Cups Shredded Mozzarella Cheese
3/4 Cup Grated Parmesan Cheese
1/4-1/3 Cup Parsely, Chopped (fresh is better, but dried is fine)
1 Tsp Salt
Dash Black Pepper
Large Jar Spaghetti Sauce (26 oz or bigger)
1/4 Cup Grated Parmesan Cheese
Boil shells according to package directions. Drain and cool on wax paper to keep from sticking.
Combine eggs, cheeses, and seasonings in bowl. Spoon about 3 Tbsp of mixture into each shell. Spread 2-3 Tbsp sauce on bottom of 9x13 pan - arrange shells on top of sauce. Pour remaining sauce over shells and sprinkle parmesan cheese over top.
Bake in 350 degree oven for 30 minutes.