1 (12 oz.) box jumbo shells (uncooked)
4 c. (2 lb.) Ricotta cheese
2 c. (8 oz.) 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.) spaghetti sauce

Cook jumbo shells according to directions; drain. Cool in a single layer on wax paper or aluminum foil to keep shells from sticking together. Combine cheeses, eggs, parsley, oregano, salt and pepper. Mix well. Fill each shell with about 1 1/2 tablespoons of cheese mixture. Spread a thin layer of sauce on the bottom of a 13 x 9-inch baking pan. Place shells in pan; cover with remaining sauce. Sprinkle with additional Parmesan cheese, if desired. Cover with aluminum foil; bake at 350°F for about 35 to 45 minutes or until hot and bubbly.

Makes 10 to 12 servings.

Prepare recipe and don't bake. Freezes up to 2 months or refrigerate up to 48 hours.