1 box large shells
3 eggs
1 (16 oz.) tub Ricotta cheese
1/2 c. Parmesan cheese
1/2 lb. shredded Mozzarella cheese
1/2 lb. shredded Provolone cheese
1 tsp. oregano
1/2 tsp. onion powder
1/2 tsp. garlic powder
nonstick cooking spray
1/4 c. flour
large jar spaghetti sauce

Place spaghetti sauce in saucepan on low to thoroughly heat. Boil shells according to package directions; use 1 teaspoon salt and 1 tablespoon oil in water. Mix all remaining ingredients together until you have a consistent concoction. Once shells soften, drain and run cold water over them; allow to drain again. Stuff cheese mixture into shell until bursting. Place shells in rows in 2 Pyrex 9 x 13-inch pans.

Bake in oven at 375°F for 45 minutes or until tops of shells turn light brown. Ladle sauce over shells per individual taste.