1 lb lean ground beef
1/2 cup bread crumbs
1/4 cup milk
1 egg
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 clove garlic, minced or pressed
1/2 tsp black pepper
1/4 tsp crushed red pepper
1 tbsp oil
1 cup tomato sauce
1 tsp oregano
16-18 lg pasta shells
1 cup Ricotta cheese
1/2 cup grated Mozzarella

Mix together meat, bread crumbs, milk, egg, 1/4 cup grated Parmesan cheese, parsley and
garlic and pepper.  Shape into 1 1/2-inch balls.  Brown in heated oil until crisp and cooked.
Don't crowd in pan when browning.  Heat tomato sauce and oregano and keep warm.  Cook
shells according to package.  Drain well.  Spoon thin layer of sauce in casserole or
baking dish.  Fill shells with Ricotta cheese, arrange in dish.  Place meatball
covering shells.  Spoon remaining sauce over.  Sprinkle iwth remaining cheese.
Bake at 375* for 30 minutes or until heated.