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

Cook shells and drain. Let cool in a single layer. Combine cheeses, parsley, eggs, oregano, salt and pepper. Fill each shell. Spread a thin layer of sauce on bottom of 13 x 9-inch pan. Place shells, open side down, in a single layer in the pan. Cover with rest of sauce. Sprinkle with Parmesan cheese if desired. Cover with foil and bake for 35 minutes at 350 degrees.