1/2 of a 12-ounce box of jumbo pasta shells (about 18 shells)
2 teaspoon salt
1 (15-ounce) container ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzarella cheese (divided into 1 cup each)
2 tablespoon chopped fresh parsley (or 2 teaspoons dried)
1 (26-ounce) jar Italian pasta sauce
Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. While the water is boiling, toss 1 TB oil, minced onion and garlic in skillet over medium heat until onions become soft, translucent and fragrant- about 5 minutes. Scrape out of skillet and let cool.
Pour 1 TB olive oil in casserole 9x12 casserole dish and spread around. Then pour about 1 cup of pasta sauce and spread that around to cover the bottom of the dish.
Spoon the remaining pasta sauce, and remaining 1 cup of mozzarella cheese on top of the shells.
Bake uncovered until bubbly, about 30 minutes.