Ma's Cheese Stuffed Shells

There is nothing like the cravings of a mother's cooking.  Unless your mother was a horrible cook and in the case, I feel bad for you my friend.  As I was pondering what food I most loved that mom made, I realized there is not a lot that does not include meat.  My family loves meat... they live in Iowa, land of corn and most importantly- cows! As I was running through my recipe book I came across these Stuffed Shells. It is a Italian meal perfect for a cold night that will leave you full for a day.

1 box of jumbo shells
1 1/2 lb ricotta cheese
1/4 cup grated parmesan cheese
8 oz mozzarella cheese
2 eggs
Handful of fresh chopped parsley
2 jars of your favorite tomato sauce
1/2 tsp salt
dash of pepper

Preheat oven to 350 degrees.  Put shells in a large pot filled with water.  Boil shells for 10-15 minutes (watch to make sure shells do not begin to split).  In a 9x13 casserole dish, spread a thin layer of tomato sauce on the bottom.  Meanwhile in a separate big bowl- combine ricotta, mozzarella, and parmesan cheeses with the eggs, parsley, salt and pepper.  Once shells are to the medium soft stage, drain and let set to cool for a little while but not too much or the shells will start to stick together (to help this, add olive oil when shells are boiling).  Once shells are cool enough to touch, stuff the shells with cheese filling and place in casserole dish.  Pour desired sauce amount over the stuffed shells.  Bake for 30-35 minutes.  Serve with garlic bread or baguette.