1 (12 oz.) box San Giorgio Jumbo Shells, uncooked
4 c. (2 lbs.) Ricotta cheese
2 c. (8 oz.) shredded Mozzarella cheese
3/4 c. grated Parmesan cheese
3 eggs
1 tbsp. chopped fresh parsley
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
3 1/2 c. (32 oz.) jar spaghetti sauce

Cook Jumbo Shells according to package directions; drain. (Cool in a single layer on wax paper or aluminum foil to keep shells from stocking together.) Combine cheeses, eggs, parsley, oregano, salt and pepper. Fill each shell with about 2 tablespoons cheese mixture.

Spread a thin layer of sauce on bottom of 13 x 9 inch baking pan. Place shells, open side down, in a single layer in the pan; cover with remaining sauce. Sprinkle with additional Parmesan cheese, if desired. Cover with aluminum foil; bake at 350 degrees about 35 minutes or until hot and bubbly. Fills about 36 shells. 10 to 12 servings. I use browned chuck in my sauce.