Cook shells as indicated by bundle headings. Spot in cool water to quit cooking. Channel.
Combine as one curds, mozzarella cheddar, 1/2 cup Parmesan cheddar, eggs, and garlic powder. Focus on the dried spices the palms of your hands to pummel them, and mix into the cheddar combination. Stuff blend into the shells.
Spread 1/3 of spaghetti sauce in the lower part of a 15 x 10 inch container. Spot shells open side up, and near one another in container. Spread excess sauce up and over, and sprinkle with staying 1/4 cup Parmesan cheddar.
Prepare at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until effervescent. Let stand 10 minutes prior to serving.