Stuffed Shells

15 ounces Ricotta cheese
1/2 to 1 lb shredded Mozzarella cheese
1 tablespoon dried Parsley
1 teaspoon Oregano
Salt, Pepper and Garlic Powder to taste (3/4 to 1 and 1/2 teaspoons Garlic Powder depending on how much Mozzarella used)
1 Egg
1/4 cup Parmesan cheese
1 box Jumbo Shells
1 jar Spaghetti Sauce

Cook shells as directed on the package, drain shells in colander and rinse with cold water.
Pour a little Spaghetti sauce in a 9 by 13 Pyrex pan, just enough to lightly coat the bottom.
Preheat oven to 375 F degrees.
Mix Ricotta, Mozzarella, Parmesan, Egg and all seasonings together in a bowl.
Use a tablespoon to scoop up filling and stuff shells, about a heaping tablespoon per shell, makes about 30 or so depending on how you stuff them. Shells may still be hot, you may want rinse them as you pull them to be stuffed.
Line up stuffed shells in pan open side up, pour a little sauce on each one, then sprinkle with additional Parmesan if desired.
Cover pan with foil and bake for 30 minutes.
Remove foil and bake for an additional 5 minutes to make sure topping cheese is melted.
Remove from oven and let sit five minutes, serve with additional sauce if desired.

Notes: Less Mozzarella makes them a little runnier and also a smaller serving amount.