1 box jumbo pasta shells
12 oz. shredded Mozzarella
3/4 c. grated Parmesan
24 oz. (3 cups) Ricotta cheese
3 eggs, slightly beaten
1 1/2 tsp. salt
2 tsp. chopped parsley
4 cups sauce

Cook shells as directed, drain and dry in single layer.

Combine cheeses, eggs, salt and parsley. Fill shells with 1 or 2 tablespoons of mixture. Spread a thin layer of sauce in 9x12-inch baking dish. Place a single layer of shells in dish and cover with part of the sauce. Bake at 350°F for 35 minutes. Serve with remaining sauce.