Cheese Filled Jumbo Shells

• 6 oz. jumbo shells, uncooked
• 2 c. Ricotta/cottage cheese (1 lb.)
• 1 c. (4 oz.) shredded Mozzarella cheese
• 1/2 c. Parmesan cheese
• 2 eggs
• 1 Tbsp. parsley
• 1/2 tsp. oregano
• dash of salt and pepper
• 1 (16 oz.) jar Ragu Thick and Zesty (or preferred)

1. Cook shells according to directions (15 minutes).
2. Drain and cool in single layer on waxed paper.
3. Combine 3 cheeses, eggs, parsley, oregano and salt and pepper (to taste).
4. Fill each shell (2 tablespoons).
5. Spread thin layer of sauce on bottom of 9-inch square or 8 1/2 x 11-inch oblong pan.
6. Place shells, open side down, in single layer in pan. Cover with remaining sauce.
7. Lightly grease a sheet of foil and cover the pan. Bake at 350u0b0 for 35 minutes or so.

jumbo shells, ricottacottage cheese, mozzarella cheese, parmesan cheese, eggs, parsley, oregano, salt, zesty

Taken from www.cookbooks.com/Recipe-Details.aspx?id=443225 (may not work)