8-oz. large pasta shells
 12-oz. Cream cheese, room temperature
 2 eggs
 6 oz. Mozzarella, grated
 2 tbsp. Parsley, finely chopped
 ¼ tsp. Salt
 Dash of pepper
 1½ cups of spaghetti sauce
 2 tbsp. Parmesan cheese

Directions:
 Cook pasta in salted boiling water. It should be slightly underdone to make sure it won't fall apart while stuffing. Drain and rinse well with cold water, so shells don't stick together.
 In mixing bowl combine cream cheese, eggs, mozzarella, parsley, salt and pepper. Use to stuff shells.
 In a 9" X 13" baking pan pour a thin layer of spaghetti sauce. Place a layer of stuffed shells in a pan and top with sauce. Repeat, finishing with the Parmesan cheese on top. Bake at 350 for 30-35 minutes uncovered.
 ENJOY.