Prepare a 9x13 pan by lightly spraying with non-stick spray. Add about half the jar of prepared sauce and 2 T. of water to the bottom of the pan. Stir around until the bottom of the pan is coated.
Cook the shell pasta as directed on the package.
In a large bowl combined the ricotta cheese, parmesan cheese, egg, basil, parsley. Mix well.
Drain the shell pasta and run under cool water. Once cooled, fill each shell with cheese mixture. Place each shell seam side down in the prepared 9x13 pan.
Pour remaining sauce over the shells and top with mozzarella cheese. Bake at 350˚ for 35 minutes or until bubbly and slightly browned.
Freezer Directions: Use an aluminum pan and follow the instructions above, but do not bake. Cover with foil and place in freezer. When ready to enjoy, bake uncovered at 350˚ for 45 minutes or until bubbly and cheese is golden brown.