1 pkg. jumbo pasta shells
1 lb. ground beef
1 28 oz. can crushed tomatoes
1 8 oz. can tomato sauce
2 tsp basil, divided
1/2 tsp. oregano
2-3 Tbsp. sugar
1 15 oz. tub ricotta cheese
1 5 oz. tub grated parmesan
2 c. shredded mozarella
Cook jumbo shells according to pkg. directions, adding salt to boiling water.
Mix ricotta, mozarella, 1/2 of the parmesan, eggs, salt, pepper and 1 tsp basil together in a bowl. Set aside.
Brown meat (remember to always season meats with onion powder, garlic powder and pepper). Drain. Add crushed tomatoes, tomato sauce, sugar, 1 tsp basil and oregano. Bring to a boil. Let simmer covered until ready to assemble shells.
Place a layer of sauce down in a 9x13 pan. Spoon 1 tsp cheese mixture into cooked, cooled shells and place in pan. Repeat until all cheese mixture is gone. If you have any extra shells just throw them on top too.:) Cover shells in sauce and finish with parmesan on top.
Bake at 400 degrees for 30 minutes.
Serve with a salad, garlic bread and corn.