1 box Bertolli or other brand large/jumbo pasta shells
1 huge ricotta cheese
16 oz shredded mozzarella cheese
1 TBSP Italian seasoning
1 huge jar spaghetti sauce
Cook the shells according to package directions for al dente shells. Drain well and let cool 5 minutes. Slosh about 1/4" sauce in the bottom of a casserole dish, tilt to cover entire bottom. Mix ricotta cheese, about half of mozzarella, eggs and Italian seasoning in a large bowl. Take a cooked pasta shell in one hand and put a teaspoonful (not measuring tsp; the kind used for stirring) of cheese mixture in it. Wrap pasta around cheese to close shell and then put in sauce in pan. Repeat to cover bottom of pan. Cover shells with sauce. Make another layer if you need to; this will depend of size of casserole dish. Top with about 1/2" or more of sauce. Bake at 350 degrees for an hour. Turn off oven, sprinkle the rest of the mozzarella over the top and let sit in oven 15 minutes or until melted. Serve with BIG spoon!