Cheese-Filled Jumbo Shells

• 1 (12 oz.) pkg. jumbo shells (uncooked)
• 4 c. (2 lb.) 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

1. Cook shells per package directions.
2. Drain.
3. Cool in single layer on waxed paper or aluminum foil.
4. In a large bowl, combine cheeses, eggs, parsley, oregano, salt and pepper.
5. Fill each shell with about 2 tablespoons of cheese mixture.
6. Spread a thin layer of sauce on bottom of rectangular pan (13 x 9 x 2-inch).
7. Place filled shells, open side down, in single layer in pan.
8. Cover with remaining sauce.
9. Sprinkle with additional Parmesan cheese, if desired.
10. Cover with foil; bake at 350u0b0 for about 35 minutes, or until hot and bubbly.
11. Fills about 36 shells.
12. 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=610539 (may not work)