1 box jumbo shells
4 cups ricotta (2 lb container)
2 cups shredded mozzarella (3 cups mozzarella/parmesan mix)
1 cup grated parmesan
1/2 tsp salt
1/8 tsp pepper
Italian herb seasoning
Spread sauce on the bottom of the pan until covered.
Stuff the shells with the mix
Put the shells on top, and put more sauce on top and sprinkle over with mozzarella.
Bake 30 minutes at 350 degrees.