Cheese Filled Jumbo Shells

• 1 (12 oz.) box San Giorgio jumbo shells
• 4 c. (2 lb.) Ricotta cheese
• 2 c. (8 oz.) shredded Mozzarella cheese
• 3/4 c. grated Parmesan cheese
• 3 eggs
• 1 Tbsp. chopped parsley
• 3/4 tsp. crushed oregano
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 c. spaghetti sauce

1. Cook jumbo shells according to package directions for about 10 minutes.
2. Drain well.
3. (Cool in a single layer on wax paper or aluminum foil to prevent sticking together.)
4. Mix together cheeses, eggs, parsley, oregano, salt and pepper.
5. Fill each shell with about 2 tablespoons cheese mixture.
6. Spread a thin layer of sauce on the bottom of a 13 x 9 x 2-inch baking pan.
7. Place the shells, open side down, in a single layer in the pan.
8. Cover with about 2 cups of the sauce.
9. Sprinkle with additional Parmesan cheese, if desired.
10. Bake, covered, with aluminum foil at 350u0b0 for about 35 minutes or until hot and bubbly.
11. Heat remaining sauce and serve with shells.
12. Fills about 36 shells.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395469 (may not work)