CREAMETTE'S STUFFED SHELLS

1 (12 oz pkg) jumbo pasta shells, uncooked
FOR THE SAUCE:
2 tablespoons vegetable oil
1/2 cup chopped onions
1 clove garlic, minced
3 cups tomato juice
1 6 oz can tomato paste
2 tablespoons chili sauce
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
FOR THE FILLING:
1 (16 oz.) container ricotta cheese
2 whole eggs, beaten
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 teaspoon dried parsley flakes
1 teaspoon seasoned salt

Prepare jumbo shells according to package directions; drain.

FOR SAUCE:
In medium saucepan, heat oil. Add onion and garlic; cook until tender.

Stir in tomato juice, tomato paste, chili sauce, salt, sugar and pepper. Simmer 10 minutes.

FOR FILLING:
In medium bowl, blend ricotta and eggs. Stir in mozzarella, Parmesan, parsley flakes, seasoned salt, and pepper.

TO ASSEMBLE:
Pour one-half the sauce into a 13x9-inch baking dish.

Fill shells evenly with ricotta mixture and place in baking dish. Top with remaining sauce. Sprinkle evenly with mozzarella. Cover.

Bake in a 350 oven until hot, about 30 minutes. Refrigerate leftovers.

Servings: 8-10
Source: Creamette Box, 1998