24 jumbo pasta shells
1 c. Ricotta cheese
1 c. (4 oz.) Swiss cheese
1 c. Mozzarella cheese
4 chicken breasts (cooked and chopped)
1/4 c. chopped onion
1/4 c. basil
2 lg. eggs (yolks)

In a large saucepan of boiling salted water, cook shells 8 minutes, rain; cool.

In medium bowl mix Ricotta and Swiss cheese with chicken, onion, basil and egg yolks. Spoon about 1 tablespoon of mixture into each shell; press edges of shell together.

Place shells in a greased 9x13 baking dish. Pour a prepared spaghetti sauce on top; sprinkle Mozzarella cheese on top. Bake covered for 25 minutes. Uncover, bake 10 more minutes. Let set for at least 15 minutes before serving to let cheeses set.