Preheat oven to 375 degrees F. 

Cook shells according to package.

While shells cook, mix together ricotta, egg, oregano, parsley, basil, salt and pepper, and grate parmesan cheese; set aside.

Once shells have cooled enough to touch, add an equal amount of ricotta mixture to each. Place in a large baking dish; pour over sauce, sprinkle with shredded mozzarella cheese;

Bake for 20 minutes, or until cheese is bubbly.

Steam pea pods, and cut pineapple into chunks.  Serve with the stuffed shells.