2 eggs, beaten
2 containers (15 oz.) ricotta cheese
16 oz. shredded mozzarella cheese
1 c. grated Parmesan cheese
1 tsp. salt
1/8 tsp. pepper
1/4 c. chopped parsley
12 oz. jumbo shells, cooked & drained
3 c. spaghetti sauce

In medium size bowl stir together eggs, ricotta cheese, mozzarella cheese, 3/4 cup Parmesan cheese, parsley, salt and pepper. Cook shells according to package directions; drain them. Fill each shell with approximately 2 tablespoons of the cheese mixture.

Arrange shells in a single layer in a casserole pan (13 x 9 inches or larger). Spoon spaghetti sauce over the top. Sprinkle with remaining Parmesan cheese. Bake in a 350 degree oven 30 minutes or until heated through. Makes 8-10 servings. Leftovers freeze well. Reheat; add extra sauce if desired.