cook the pasta according to the directions on the box

meanwhile slice the sausage into about 32 pieces, one for each 'eyeball'

lightly brown the sausage over medium heat in a frying pan

once they're lightly brown, remove them from the pan and drain on a paper towel

carefully wipe the oil out of the frying pan and pour the pasta sauce in, warm the sauce over medium/low heat while the pasta cooks

once the pasta is done drain it and rinse with cold water to stop the cooking process

toss with a little oil to keep from sticking and set aside

in a mixing bowl combine the ricotta/cottage cheese, eggs, basil, garlic, mozzarella and a 1/2 cup of the Parmesan cheese

spread the pasta sauce evenly between your baking pans, reserving a little to drizzle in and around the eyeballs

assemble the eyeballs

divide the cheese mixture as evenly as possible between 32 shells

poke a slice of sausage flat down on the 'white' of the 'eye' in each shell

slice the olives in half and if desired trim off the X end of the olive so the red will show through

top each sausage slice with an olive half

drizzle any remaining sauce around the eyeballs as needed or desired

cover the pans with foil and bake 25 minutes at 375˚

remove the foil, sprinkle with evenly with the 2 TBSP Parmesan cheese and bake for 5 more minutes