1 box jumbo shell macaroni
3 c. Ricotta cheese or well drained cottage 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. of your favorite spaghetti sauce

Cook shells as directed. Drain and dry in a single layer on paper towel. Combine cheeses with beaten eggs, salt, parsley, oregano, and pepper. Fill the shells with 2 tablespoons of cheese mixture. Spread a thin layer of sauce in a 9 x 12 rectangular baking dish. Place the stuffed shells, one deep in the dish and cover with apart of the sauce. Sprinkle with additional Parmesan cheese if desired. Bake in preheated 350 degree for 35 minutes or until hot. Heat remaining sauce and serve with shells. Makes approximately 10 servings.

May freeze and bake at later time.

For variation use meat stuffing. 2 eggs, slightly beaten 1 c. dried bread crumbs 1/2 c. minced onion 1/2 tsp. salt 3/4 to 1 tsp. oregano 1/8 tsp. pepper Moisten with milk, if desired

To freeze, place uncooked stuffed shells on cookie sheet and freeze quickly then store in plastic bag.