Prep: 25 min. Bake: 25 min.
Ready in 50 minutes.

1 (16 oz.) Ricotta cheese ( you can also use 1/2 cottage cheese along with ricotta)
12 oz. mozzarella cheese
1/2 cup parmesan cheese
2 eggs, lightly beaten
1 tsp. garlic, oregano, parsley
1 (24 oz.) jar of spaghetti, your choice
1 (16oz.) package jumbo pasta shells
extra cheese 1/4 cup parmesan cheese, because I am a cheese hound
1. Cook the shells according to package. Place cooked shells in cold. When ready to use them,  drain out the water..

2. Mix together ricotta, mozzarella, parmesan, eggs and garlic. Add the herbs, oregano and parsley. Always put dry herbs in your hand and rub them together to bring them back to life. Spread 1/3 sauce on the bottom of a 15 by 20 inch pan.

3. Now for the stuffing of shells. This is very easy but time consuming. Take each shell with a spoon of mixture and stuff your shells. Make sure your place the stuffed shells open side up and close together.

4. Spread remaining sauces over top of the stuffed shells. Add the other 1/4 parmesan cheese. Bake at 350* for about 30 to 35 minutes or until bubbling. Let stand for 10 minutes. ENJOY!!