1 box (12 oz.) jumbo shells, uncooked
1 lg. (24 oz.) cottage cheese
2 c. (8 oz.) shredded Mozzarella cheese
3/4 c. grated Parmesan cheese
2 eggs
1 tbsp. chopped fresh parsley
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
3 1/2 c. (32 oz. jar) spaghetti sauce

Cook jumbo shells according to package directions; drain. Cool in a single layer on wax paper to keep shells from sticking together. Combine cheeses, eggs, parsley, oregano, salt and pepper. Fill each shell with about 2 tablespoons cheese mixture.

Spread a thin layer of sauce on bottom of 13 x 9 inch baking pan. Place shells open side down in a single layer in the pan, cover with remaining sauce. Cover with aluminum foil and bake at 350 degrees for 35 minutes.