1 pkg. jumbo shells
2 c. (15 oz.) Ricotta
1 pkg. (12 oz.) shredded Mozzarella cheese
1/4 c. Parmesan cheese, optional
2 eggs, beaten
1 tsp. salt
1 tsp. parsley
1/2 tsp. oregano
1/8 tsp. pepper
1 jar Prego (original flavor) sauce
1 lb. hamburger
16 oz. can tomatoes

Cook noodles according to package. Rinse and drain. Separate shells on wax paper to cool. Mix Ricotta, eggs, parsley, oregano, salt and pepper in large mixing bowl. Gradually stir in Mozzarella and Parmesan cheese until all coated with cheese and egg mixture. Brown hamburger and drain off fat. Add Prego and tomatoes. You can add bay leaf, oregano, and 1 clove garlic if desired. Cook on low for about 15 minutes or until hot. Fill shells and place in baking dish open side down. Pour sauce over to cover all shells. Cover with aluminum foil. Bake at 350 degrees for 30 minutes.