Stuffed Shells

1/2 pkg. jumbo shells
26 oz. pasta sauce
1 egg, beaten
1/2 of 15 oz. container ricotta cheese
2 cups (8 oz.) mozzarella cheese
3/4 cup (3 oz.) parmesan cheese
2 Tbsp. fresh parsley, chopped

1. In large bowl, beat egg. Add 1 3/4 cup mozzarella cheese, 1/2 cup parmesan cheese and parsley. 
2. Cook and drain shells. Spread 3/4 of sauce on bottom of lasagna pan. 
3. Fill shells with cheese mixture. Arrange in baking dish and pour rest of sauce over shells. 
4. Top with remaining mozzarella and parmesan. 
5. Cover with foil and bake at 350 for 45 minutes.


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