14 Jumbo Shells
1 Pk. Cream Cheese
3/4 cup Shredded Cheese (Cook's Choice, I use Pepper Jack)
1/4 cup Parmesan Cheese
Garlic Pepper (to taste preference)
Salt (to taste preference)
1/3 cup Parsley
Jar of favorite Spaghetti sauce
Mix cream cheese, 1/2 cup shredded cheese and Parmesan cheese in bowl with seasonings. Refrigerate for a few hours. Cook the pasta 7-8 minutes in boiling water. Drain. Preheat oven to 400 degrees. Cover bottom of pan in Spaghetti sauce, not deep just enough to keep pasta from sticking. Spoon in cheese mix to pasta. Pour remaining Spaghetti sauce over pasta and sprinkle cheese over the top. Cook uncovered for 20 minutes.
A special thanks to Kathryn!!!
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