This makes nearly 2-9x13 pans. I made the filling as listed. Mixed the parmesan and mozzarella, and mixed half of that with a 15 oz jar of sauce. That went over one pan of shells. For the other, I mixed 3/4 cup chicken broth, 1/4 cup cream, 1/2 cup milk, a bit of fresh oregano, and 2 tablespoons corn starch. I poured that over 1/2 lb cooked seasoned ground pork with 4 cloves garlic, and cooked until thickened. That was poured over the second pan. Both were great. Probably don't need so much cheese for the topping. Also, I used low fat ricotta and it was fine.
