Stuffed Shells

Preheat oven to 350 degrees.

1/2 pkg. (20 shells) Jumbo Pasta Shells
1 jar Pasta Sauce (use your favorite - we use Prego)
1 Egg
1- 15 oz. container Ricotta Cheese (my mom uses Cottage Cheese)
2 c. shredded Mozzarella
3/4 c. grated Parmesan (divided)
1 1/2 tsp. dried or 2 tbsp. chopped fresh Parsley

Remove half or approx. 20 shells from package. Cook them according to package directions. Rinse thoroughly with cold water and drain. Spray bottom of 9 X 13 X 2 inch glass baking dish with non-stick cooking spray. Spread 1 cup of pasta sauce in baking dish. In large bowl, beat egg. Stir in ricotta, 1 3/4 c. of mozzarella, 1/2 c. of parmesan, and parsley. Fill the cooked shells with the ricotta mixture. Arrange filled shells in the baking dish. Top with remaining pasta sauce, mozzarella, and parmesan. Bake, covered with foil, until bubbly, about 45 - 50 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.
Garlic bread would be a great side for this recipe.