Stuffed Shells

Ingredients:
1 box of Jumbo shells
2 pounds of Ricotta cheese
2 cups of shredded mozzarella cheese
1 cup grated Parmesan cheese
2 eggs
1 teaspoon of parsley
1 teaspoon of oregano leaves
1 teaspoon of basil
1 teaspoon of salt
1/2 teaspoon of garlic powder
1/4 teaspoon of black pepper
2-24 ounce jars of red pasta sauce or one equal batch of homemade sauce

Directions:
Preheat oven to 350 degrees. Mix together ricotta cheese, mozzarella cheese, 3/4 cup of Parmesan cheese, eggs, parsley, oregano leaves, basil, salt, garlic powder, and black pepper. Set aside. Cook pasta in salted water until al dente and drain. Pour one jar or half your batch of pasta sauce into a lightly greased 9 x 13 baking dish (I like to use a tin disposable dish for this. I often use two 8×8 or 9×9 dishes and freeze one!). Fill each shell with the cheese mixture. Place shells in the dish on top of the sauce seam side up. Continue with all the shells. When the dish is full, spoon the remaining sauce all over the shells. Sprinkle with 1/4 cup of Parmesan cheese. Cover with tin foil and bake for 30-35 minutes.