1/2 box Jumbo shells (approx. 16 shells)
1 cup Mozzarella cheese shredded
16 ounces Ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 Tablespoon parsley
1/2 Tablespoon basil
1 jar spaghetti sauce (24-26 ounces)
Preheat oven to 350(F) degrees. Cook pasta according to package directions (~10 minutes). Once cooked, run cold water over them, until cool to touch.
While the pasta is cooking, combine cheeses, egg, parsley, and basil in a bowl until well mixed. Then, refrigerate until pasta is ready. Spread 1/3 of jar of spaghetti sauce in bottom of 13″ x 9″ baking dish.
Fill each pasta shell with as much cheese mixture as will fit (about 1-2 tablespoons each), and set it in the baking dish. Using remaining spaghetti sauce, spoon 1-2 tablespoons of sauce onto each shell. Optionally, top each shell with a sprinkle of mozzarella or parmesan cheese.
Cover with foil and bake 30-35 minutes.