8 oz parmesan cheese (shredded)- optional italian seasoning- optional
Cook the shells until they are al dente. You will probably have to cook the shells in two batches. While you are filling the first batch, have the second box of shells cooking.
While the shells are cooking, empty the ricotta cheese into a large bowl. Add eggs and 8 ounces of mozarella cheese and mix.
Rinse the shells under cold water, so they are easy to handle.
In a lasagna pan (I use disposable...makes it easy to store and no cleaning!), spread some tomato sauce on the bottom of the pan to coat it. This will prevent sticking. Usually about half a jar.
Begin spooning the cheese mixture into the inside of the shells. Line them up in the pan so they are touching.
When the pan is filled, cover the shells with a jar and a half of the marinara sauce.
Top with the remaining half of the mozarella cheese. If you want, you can also top with a few handfuls of parmesan cheese as well. For added taste, sprinkle some italian seasoning.
Bake at 350 for about an hour (if it isn't frozen). If it has been frozen, it will take longer, so bake accordingly. I like to finish it off by broiling it. It gives the cheese a nice golden brown color.
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