24 uncooked jumbo pasta shells
2 c. spaghetti sauce
2 c. Ricotta cheese
1 c. shredded Mozzarella cheese (4 oz.)
1/2 c. grated Parmesan cheese
2 tbsp. chopped fresh parsley
1/2 tsp. pepper
2 eggs
1 c. pesto (if desired)

Heat oven to 350°F. Cook and drain pasta shells as directed on package. Spread spaghetti sauce in ungreased 13 x 9 x 2 baking dish. Mix remaining ingredients, except pesto. Fill each pasta shell with about 2 tablespoons of cheese mixture. Arrange filled shells on spaghetti sauce. Cover and bake approximately 45 minutes or until hot. Serve with pesto.