Ingredients:
1/2 Box Jumbo Shells; (approx. 16 shells)
1 Cup Mozzarella Cheese; Shredded
16 Ounces Ricotta Chesse
1/2 Cup Parmesan Cheese; Grated
1 Egg
1/2 Tablespoon Parsley
1/2 Tablespoon Basil
1 Jar Spaghetti Sauce; (24-26 ounces)
Directions:
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.