1 (12 oz.) box jumbo shells
4 c. (2 lbs.) Ricotta cheese
2 c. (8 oz.) shredded Mozzarella cheese
3/4 c. grated Parmesan cheese
3 eggs
1 tbsp. fresh parsley
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
3 1/2 c. (32 oz. jar) spaghetti sauce

Cook shells according to package directions; drain. Cool in a single layer on wax paper to keep from sticking together. Combine cheeses, eggs, parsley, oregano, salt, and pepper. Fill each shell with about 2 tablespoons of the cheese mixture. Spread a thin layer of sauce on bottom of a 13 x 9 inch baking pan. Place shells, open side down, in a single layer in pan. Cover with remaining sauce. Sprinkle with additional Parmesan cheese. Cover with aluminum foil. Fills about 36 shells. Bake at 350 degrees for about 1 hour.