Stuffed Shells

Serves: 8-10

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (48 ounce) jar pasta sauce

1 lb Italian Sausage

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Cook Italian sausage in a frying pan. Drain grease.
In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt, and pepper until well combined. Stuff cooked shells with ricotta mixture and place in 2 9x13 inch baking dishes.
In a medium bowl, stir together pasta sauce, meat, and most of the reserved mozzarella and Parmesan. Pour over stuffed shells. Top with the remaining mozzarella.
Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set