Stuffed shells

Growing up I loved stuffed shells when Mama made them. I got my own recipe from the back of a Barilla pasta box but made a few modifications.

1 box (12 oz.) large shells
1 jar of pasta sauce of your choice; I find tomato/basil or marinara is the best.
2 eggs
2 15-oz containers of Ricotta cheese (If you live in RI or New England and can get Supremo brand cheese, yay! If not, others will work.)
4 C shredded mozzarella, divided
1 1/2 C grated parmesan cheese, divided
special seasoning*

*When I started making my own stuffed shells, I added some "scampi mix" spice from Wildtree Herbs (you buy them at a party, not unlike a tupperware party) to the ricotta mixture. Everyone LOVED my shells. I've since run out of the stuff, but info about it can be found here. I've recently emailed the company about getting more scampi mix, but if you are unable to get it, you could add in probably some lemon pepper blend as well as some garlic powder and some parsley. Nothing can ever replicate the scampi mix but it comes close.

Preheat oven to 350. Cook shells according to package directions. Spray the bottom of a 15 X 10 X 2 glass baking dish with Pam or the like. Spread 2 C of the sauce in the bottom of the dish. Beat eggs in a large bowl. Stir in ricotta, 2 C of the mozz, 1 C of the parm and the special seasoning. (My seasoning was added to taste...probably about 1 or 1 1/2 T.) Fill each cooked shell w/ricotta mixture. Put the shells in the baking dish. Top with remaining sauce, mozz, and parm. Bake covered with foil until bubbly, about an hour. Uncover and continue cooking until cheese is melted, about 5 mins. Let stand 5 mins before serving.