Stuffed Shells and Homemade Marino Sauce

This is a favorite of my family. It doesn't last long at all at our house. It is so good and filling. Make a nice salad and grab a loaf of garlic bread. And dinner is served...

1 12 oz. box jumbo pasta shells

2 eggs beaten

1 32 oz. container of ricotta cheese

8 oz. grated parmesan cheese

1 tablespoon parsley

2 teas. salt 

1 teas pepper

2 cups of mozzarella sauce

Boil noodles 8 to 10 minutes. Drain and let dry. Mix eggs, ricotta cheese, parmesan cheese, parsley, salt and pepper together. When noodles cool take a ziplock bag and cut the end. Fill bag full of cheese mixture and squeeze into shells. Pour a little of the marino sauce in a 9x13 baking dish. When shells are full place on top of the sauce. Cover all shells with sauce and mozzarella cheese. Cover and bake for 45 to 60 minutes until edges are bubbly and brown. Uncover for last 10 minutes to let cheese brown..

Marino Sauce

2 tablespoon olive oil 

3 garlic cloves

1 28 oz. can crushed tomatoes

1 can tomato puree

2 1/2 tablespoon oregano

2 1/2 tablespoon parsley

1/2 cup grated Romano parmesan cheese

1 teas. onion powder

Heat oil in sauce pan over medium heat. Sauté garlic until tender. Stir in tomatoes, tomato puree, oregano, parsley, Romano parmesan cheese and onion powder. Reduce heat to low and simmer for 40 minutes.. This can be made ahead of time and frozen. That way you can pull it out when you need it..