STUFFED SHELLS AND MEATBALLS

STUFFED SHELLS AND MEATBALLS 1 (12 ounce) package jumbo pasta shells 2 eggs, beaten 32 oz ricotta cheese (whole milk) 16 oz mozzarella cheese, grated (divided) 8 oz parmesan cheese, grated (divided) 2 tablespoons fresh Italian flat leaf parsley, minced 2 teaspoons salt 1 teaspoon pepper 28 oz of prepared marinara sauce (homemade or store bought) 1 package of meatballs Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions; drain. 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 a 9x13 inch baking dish. Pour sauces over stuffed shells and sprinkle with remaining mozzarella and parmesan. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set. Serve with Mama Mancini's meatballs.