1 12oz box Jumbo shells
4 cups Ricotta Cheese
2 cups shredded Mozzarella Cheese
3/4 cup grated parmesean cheese
1 tbls chopped fresh parsley
3/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper
3 1/2 cups (32oz) spaghetti sauce
Cook Jumbo Shells in boil water with a tbls olive oil. Cool in single layer on wax paper. Combine cheeses, eggs, parsley, oregano, salt and pepper. Fill each shell about 1 1/2 tbls of mixture. Spread a thin layer of sauce on bottom of 13 x 9 baking pan. Place shells in the pan and cover with remaining suace. Sprinkle with Parmesan cheese. Cover with aluminum foil; bake at 350 for 35 minutes.
Fills about 36 shells
Yields 10 to 12 servings.