Cheese Filled Jumbo Shells

• 1 (12 oz.) box jumbo shells, uncooked
• 4 c. Ricotta cheese
• 2 c. 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. spaghetti sauce

1. Cook shells according to package; drain.
2. Cool on a single layer on wax paper or aluminum foil to keep shells from sticking together.
3. Combine cheeses, eggs, parsley, oregano, salt and pepper.
4. 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.
5. Cover with remaining sauce.
6. Sprinkle with additional Parmesan cheese, if desired.
7. Cover with aluminum foil; bake at 350u0b0 about 35 minutes or until hot and bubbly.
8. Fills about 36 shells.
9. Makes 10 to 12 servings.

jumbo shells, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, parsley, oregano, salt, pepper, spaghetti sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=531616 (may not work)