1/2 c. melted butter
3/4 box (approximately 16) Ronzoni jumbo shells
1 lb. Ricotta cheese
4 oz. Jack cheese
6-8 oz. Mozzarella cheese
Chopped parsley or spinach (optional)
2 eggs
Your favorite tomato sauce

Boil shells - no rinsing necessary. Beat remaining ingredients (except sauce) together for 1 minute, or mix vigorously with spoon. Stuff shells with mixture. Grease baking dish, spoon layer of your favorite sauce on bottom (approximately 1/3 jar). Arrange shells closely on top of sauce. Spoon rest of sauce over (don't saturate) cover with foil. Bake 45 minutes-1 hour until bubbly hot at 350 degrees. Parmesan cheese is optional.