CHEESE FILLED JUMBO SHELLS

1 pkg. (12 oz.) jumbo shells, uncooked
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
¾ cup grated parmesan cheese
2 eggs
1 tbsp. chopped fresh parsley (I use dried)
¾ tsp. dried oregano leaves
½ tsp. salt
¼ tsp. ground black pepper
3 cups (about 28-oz. jar) spaghetti sauce (I prefer marinara in this recipe)

Heat oven to 375 degrees.  Cook pasta according to package directions; drain.  Meanwhile in large bowl, stir together cheeses, eggs, parsley, oregano, salt, and pepper.  In 13x9x2-inch baking dish, spread ½ cup spaghetti sauce.  Fill each cooked shell with about 2 tablespoons cheese mixture.  Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells.  Layer remaining filled shell over sauce; spread remaining sauce over shells.  Sprinkle with additional parmesan cheese, if desired.  Cover with foil.  Bake 35 minutes or until hot and bubbly.  Makes 8 to 10 servings.