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

Cook shells according to package directions, drain. Cook in a single layer on wax paper or foil. 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 single layer in the pan. Cover with remaining sauce. Cover with aluminum foil; bake at 350 degrees about 35 minutes or until hot and bubbly. Fills about 36 shells. 10-12 servings.