1 24 oz jar of Paul Newman's Marinara sauce (my second favorite sauce, and it's much cheaper than Rao's!)
1 32 oz container of reduced fat ricotta cheese
8 oz of Parmesan, freshly grated
1 1/2 cups of mozzarella cheese, shredded
3 tablespoons of Italian parsley, chopped
1 teaspoon of salt
1/4 teaspoon of pepper
1. Preheat oven to 350.
2. Boil noodles until al dente and drain.
3. While the noodles boil, mix together the ricotta cheese with half of the Parmesan, 1 cup of the mozzarella, eggs, parsley, salt, and pepper.
4. Stuff shells with cheese mixture and place cheese side up in a large baking dish.
5. Pour sauce over shells and top with remaining cheese.
6. Bake for 30 minutes.