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Ingredients
| 16 | uncooked jumbo pasta shells | |
| 1 | tablespoon | olive or vegetable oil |
| 1 | medium | onion, chopped 1/2 cup |
| 1 | small | bell pepper any color, chopped 1/2 cup |
| 2 | cloves | garlic, finely chopped |
| 1 | can | (2 1/4 oz) sliced ripe olives, drained |
| 1 | jar | (14 to 15 oz) tomato pasta sauce |
| 1⁄2 | cup | ricotta cheese |
| 1 | egg | |
| 1 | cup | shredded Italian cheese blend or mozzarella cheese 4 oz |
| 1⁄4 | cup | grated Parmesan cheese |
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