1 box (12 oz.) Jumbo shells
4 c. (2 lbs.) cottage cheese or ricotta cheese
2 c. shredded mozzarella cheese
3/4 c. Parmesan cheese
3 eggs
1 tbsp. chopped fresh parsley
3/4 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
3 1/2 c. spaghetti sauce (32 oz. jar Prego)

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 tbsp. cheese mixture. Spread a thin layer of sauce on bottom of 13 x 9 baking dish. Place shells open side down in a single layer in dish and cover with remaining sauce. Sprinkle with shredded cheese and cover with foil. Bake at 350 degrees for 30 minutes or until hot and bubbly. Fill about 36 shells.