Cheese Filled Jumbo Shells

• 1 (12 ounce) package jumbo pasta shells
• 4 cups ricotta cheese (I used light and still tastes great)
• 2 cups mozzarella cheese, shredded (I used a tomato mozarella cheese for something different)
• 3/4 cup parmesan cheese, grated
• 3 eggs
• 1 tablespoon fresh parsley, chopped
• 3/4 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups spaghetti sauce (I used the same amount of tomato sauce and added tomato paste to thicken it up, and added seasonings)

1. Cook pasta according to package directions.
2. Combine cheeses, eggs, parsley, oregano, salt and pepper.
3. Fill each pasta shell with about 2 tablespoons of the cheese mixture.
4. Spread a thin layer of sauce on bottom of a 13x9 inch baking pan.
5. Place pasta in the pan; cover with remaining sauce.
6. Sprinkle with additional Parmesan cheese, if desired.
7. Cover with aluminum foil.
8. Bake at 350 degrees Fahrenheit for about 35 minutes or until hot and bubbly.

jumbo pasta, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, fresh parsley, oregano, salt, ground black pepper, spaghetti sauce

Taken from www.food.com/recipe/cheese-filled-jumbo-shells-166331 (may not work)