Make Tomato sauce with last 10 ingredients. First, sauté garlic and onion in large skillet 2-3 minutes. Then add tomatoes and other ingredients-bring to a boil. Reduce heat and simmer, covered, 20 minutes. Remove bay leaf.
Mix ricotta, 3/4 cup parmesan cheese, eggs, 1/4 cup parsley, 2 cloves garlic, salt and pepper.
Stuff shells with mixture and arrange in baking dish.
Spoon tomato sauce over shells.
Bake at 350°F for 20-25 minutes, covered in tinfoil.
Add 1/4 cup parmesan cheese and parsley. Remove tinfoil and cook for five minutes more.