1 box of pasta shells
32 ounces of Ricotta Cheese
16 ounces of Shredded Mozzarella Cheese
8 Ounces of grated Parmesan cheese
2 teaspoons of dried parsley
1 tablespoon of ground pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined.