1 (12 oz.) pkg. 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 single layer on waxed paper or aluminum foil. In large bowl 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 rectangular pan 13x9x2. Place filled shells open side down in single layer in 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. Yield 10-12 servings.