2 cups mozzarella cheese, shredded (reserve 3/4 cup to top)
1 cup Parmesan cheese, grated
2 lbs. ricotta cheese
4 large eggs, lightly beaten
1 tsp. black pepper
1 tsp. garlic salt
1 tbsp. dried parsley
24 oz. spaghetti sauce
Bring water to a boil and cook shells according to package directions. Meanwhile, in a bowl combine the rest of the ingredients except the spaghetti sauce. Preheat oven to 375*. Place a thin layer of spaghetti sauce onto the bottom of a 13 X 9 baking dish. Drain and cool shells with cool water. Spoon cheese mixture into each pasta shell and place open side up in a single layer in prepared pan. Pour the rest of the sauce over the stuffed shells. Loosely cover with foil and back for 40 minutes. Remove foil and sprinkle the remaining 3/4 cup mozzerella cheese on top. Bake 5 more minutes.
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