1 (12 ounce) package of jumbo shells
1 1/2 pounds of ground Italian sausage (mild or hot) [you can sub. ground beef, turkey, or chicken if desired]
2 egg whites [I also added 1 whole egg to help bring the mixture together better]
1/4 cup grated Parmesan cheese [I actually used 1/2 cup]
1/4 cup bread crumbs
1 T. chopped parsley
1 t. dried basil
1/2 t. dried oregano
salt and pepper to taste
1 (8 ounce) package shredded mozzarella cheese
1 jar of spaghetti sauce (any variety)
Cook shells according to package directions. Do NOT overcook since you will be re-heating them later after they are filled and will become rubbery. Drain and set aside. Spritz with olive oil to keep them from sticking together.
In a large skillet, cook sausage (or ground meat of you choice) till done. Drain well and combine with eggs, Parmesan cheese, breadcrumbs, parsley, basil, oregano, salt and pepper (I also added minced garlic). Mix thoroughly.
Fill cooked shells with meat mixture.
Pour 1/3 to 1/2 jar of spaghetti sauce in bottom of 2-quart baking dish or foil pan. Place shells on top. Top with remaining spaghetti sauce. Cover with heavy duty freezer foil and Freeze.
Thaw for 24 hours in refrigerator. Bake at 350 degrees for 20 minutes then remove and cover with shredded mozzarella cheese and continue baking 10 minutes longer.