STUFFED SHELLS

• 1 pkg (12 oz) jumbo shells, uncooked
• 4 cups (2 lbs) ricotta cheese
• 2 cups (8 oz) shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese
• 2 eggs
• 1 Tb chopped fresh parsley
• 3/4 tsp dried oregano leaves
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 cups (about 28 oz) spaghetti sauce

1. Preheat oven to 375°F.
2. Cook shells:
   Cook shells according to package directions.
   Drain and rinse (otherwise, they'll stick together badly).
3. Combine filling ingredients:
   In a large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper.
4. Fill/layer shells:
   Spread 1/2 cup spaghetti sauce in a 9" x 13" baking dish.
   Fill each cooked shell with about 2 tablespoons cheese mixture.
   Layer half the filled shells in the baking dish.
   Spread half the remaining sauce over the shells.
   Put a second layer of filled shells.
   Spread remaining sauce over top.
   If desired, sprinkle with additional Parmesan cheese.
5. Refrigerate/Bake:
   If refrigerating, cover tightly.
   To bake: cover with foil; bake 35 minutes or until bubbly.
   (If the shells have been refrigerated, you'll need to bake about 10 minutes longer.)