2 eggs, beaten
30 ounces ricotta cheese, lowfat okay
2 cups shredded mozzarella cheese, lowfat okay
3/4 cup grated parmesan cheese, lowfat okay
1/2 cup fresh parsley sprig, chopped
1 teaspoon salt
1 dash black pepper
12 ounces shell pasta, jumbo, prepared
26 ounces spaghetti sauce, lowfat okay
1/4 cup grated parmesan cheese, lowfat okay
DIRECTIONS
1 Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
2 Combine eggs, cheeses, and seasonings in bowl.
3 Spoon about 3 Tbls. cheese mixture into each cooked shell.
4 Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
5 Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
6 Sprinkle cheese over sauce.
7 Bake in 350F degrees oven for 30 minutes.
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