Stuffed Shells

Hey Ya'll, I hope everyone had a Happy Halloween and is ready for NOVEMBER!  I can't believe that it is already November 10th!  Time is going by too fast.  Just yesterday I signed up for classes for the last time in my undergraduate career, scary... Anyways, I decided that this week I would make one of my absolute favorite dishes.  My mom always makes these for special occasions.  The awesome thing about Stuffed Shells is that after you make them, you can simply cover them and freeze them and they will last for a really long time!  Ok, enough of my blabbering, here is the recipe:
1-15 oz. container ricotta (whole or part skim)
2 cups shredded mozzarella or italian blend cheese
1/4 cup parmesean--grated
2-3 Tablespoons parsley flakes (dried or fresh) or italian seasoning
1-12 oz. box jumbo shells
2 jars (26 oz. each) Prego Pasta Sauce (meat flavored is best for this)

Combine the ricotta, mozzarella or italian, parmesean, and parsley flakes/italian seasoning (I like to use both) and mix well. Stuff shells with cheese mixture.  You will probably get about 20-25 stuffed shells out of all of the mixture.   Grease or spray a 13x9 pan and spread approximately 1/2 jar of sauce in pan.  Place uncooked stuffed shells on the sauce.  This size pan should be perfect for the amount of shells and cheese mixture that we have.  Cover the shells with the remaining sauce.  Add a little water (about 1/2 cup each) to each of the sauce jars and pour over the shells to dilute the sauce and to completely cover the shells.  I know that sounds kind of strange, but it helps to make sure the spaghetti sauce is evenly distributed over all of the shells.  Cover the pan with foil and bake at 350 degrees for 45 minutes.  Finally, uncover the shells and bake another 15 minutes until bubbly.  And now you are done.  I like to let the shells sit for a little bit to cool off and to coagulate (shout out to you Dad!) a little bit before I eat them.  Viola, you have amazingly delicious stuffed shells!