1 box jumbo shells
3 c. Ricotta cheese
12 oz. pkg. Mozzarella cheese, shredded
3/4 c. grated Parmesan cheese
3 eggs, slightly beaten
1 1/2 tsp. salt
2 tsp. chopped parsley
3/4 tsp. oregano, crushed
1/4 tsp. pepper
4 c. spaghetti sauce (meat, meatless or mushrooms)

Cook shells as directed on box. Drain and dry in single layer on paper towel. Combine cheeses with beaten eggs, salt, parsley, oregano and pepper. Fill shells with cheese mixture. Spread a thin layer of sauce in a 9 x 12 inch rectangular baking dish. Place the stuffed shells, one deep, in dish and cover with part of the sauce. Sprinkle with additional Parmesan cheese if desired.

Bake in preheated 350 degree oven for 35 minutes or until hot. Heat remaining sauce and serve with shells. Makes approximately 10 servings.