Recipe: CHEESE FILLED JUMBO SHELLS

Schmitty,
If you want more recipes, give me some clues as to what kinds of meats/veggies your family likes....I am Italian, and have many pasta recipes, and many that are just "homestyle" such as Pasta con broccoli... just your favorite shape pasta ie: shells, elbows, egg noodles (not long pasta), cooked al dente...but about 4 cups water in pan, bring to boil and add l pkg. Birdseye (must be, or Green Giant) chopped broccoli, or even spears - just cut them up after they cook..anyway, throw about 3 tbsp. olive oil in the water, some garlic powder (not salt), a little salt and pepper and cook till tender..throw this together with the pasta (about 1/2 lb.), and that's the dish...needs lots of parmesan sprinkled on top...we eat it as a soup...if you have any leftover...the pasta will absorb the liquid..just add a little water when you re-warm it...But there is never any of this left. you could also serve it in a fettuccini type sauce, just don't use too much water (about a cup and a half) to cook your broccoli, and when its tender, mix with noodles and add this sauce:
Use a whisk to incorporate l 8-oz container ricotta (whole milk), l pint half/n/half, and a stick of butter...of course, this needs lots of parmesan sprinkled on too!!! add garlic powder to suit your taste....My mom always uses fresh garlic, but i can't stand "biting down" on a piece of it....I really like using powder, but do your thing. If your sauce thickens up, just add some whole milk till it gets creamy....
here is the recipe for:
Cheese Filled Jumbo Shells
12 oz. box jumbo shells, uncooked
4 cups. (2 lbs.) ricotta cheese
2 cups (8 oz.) shredded mozzarella
3/4 cup grated parmesan
3 eggs
l tbsp. chopped fresh parsley (chop it fine, fine, fine)
32 oz. jar spaghetti sauce (or your own homemade)
salt and pepper to taste - if needed
Cook jumbo shells according to package directions. and drain.
cool on wax paper or foil to keep shells from sticking together (spray with pam first!) or olive oil
Combine cheeses, eggs, parsley, salt, and pepper. fill each shell with about 2 tbsp. of the cheese mixture.
Spread a thin layer of sauce on the bottom of a 9x13 pan or glass baking dish..Place shells open side down in a single layer iin the pan; cover with remaining sauce.. sprinkle with additional parmesan, if desired, or wait till it comes out of the oven. cover with aluminum foil and bake at 350 degrees for about 30 minutes or until bubbly..makes 2 meals and freezes well.
Let me know what your likes/dislikes are, and I try to customize some entrees for you...buono appetito...Terri