PREPARATION:

1. Preheat oven to 375°F. Spray 13X9-inch baking dish with nonstick cooking spray.
2. Combine ricotta, 3/4 cup Parmesan, eggs, parsley, Italian seasoning, garlic powder, salt and pepper in medium bowl; set aside.
3. Crumble sausage into large skillet; brown over medium-high heat until no longer pink, stirring to separate meat. Drain sausage on paper towels; drain fat from skillet.
4. Add tomatoes with juice and marinara sauce to same skillet; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10 minutes. Pour about one third of sauce into prepared dish.
5. Stuff each shell with about 1/2 cup cheese mixture. Place in dish. Top shells with sausage; pour remaining sauce over shells.
6. Cover tightly with foil and bake 50 minutes to 1 hour or until noodles are cooked. Let stand 5 minutes before serving. Serve with remaining 1/4 cup Parmesan.