For the Shells
6 eggs
1 1/2 cups unsifted all purpose flour
1/4 teaspoon salt
1 teaspoon butter or margarine
For the Filling
2 tablespoon ricotta cheese
1 8ounce package mozzarella, diced
1/3 cup grated parmesan cheese
2 eggs
1 tablespoon chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoon grated parmesan cheese.
In medium bowl, combine eggs, flour, salt and water with electric mixer, beat until smooth.
Melt butter in 7 inch skillet.
Pour in 2 tablespoons batter rotating pan quickly to spread batter evenly over bottom of pan.
Cook over medium heat until top is dry but bottom is not brown.
Turn out on wire rack to cool.
Continue cooking batter, 2 tablespoons at a time, until all is used.
As shells cook, stack them with waxed paper between them.
To Make the Filling
In large bowl, combine ricotta, mozzarella, 1/3 cup parmesan, 2 eggs, parsley, 1 teaspoon salt and 1/4 teaspoon pepper.
Beat with wooden spoon until well blended.
Place about 1/4 cup filling in center of each shell and roll up.
Spoon some sauce in bottom of two 13 by 9 by 2 inch baking dishes.
Cover with remaining sauce; sprinkle with 2 tablespoons parmesan.
Bake covered 20 minutes and uncovered about 10 minutes at 350 degrees.
