1 package (12 oz) San Giorgio Jumbo Shells, uncooked
4 cups (2 lbs) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
3/4 cup grated Parmesan cheese (plus more to top: optional)
1 Tbsp. chopped fresh parsley
3/4 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. ground black pepper
3 cups (28 oz jar) spagetti sauce
Cook pasta according to package directions.
Combine cheeses, eggs, parsley, oregano, salt & pepper.
Fill each pasta with about 2 Tbsp. cheese mixture.
Spread a thin layer of sauce on bottom of a 13x9 inch baking pan. (My personal note: I had to break out another pan and use an additional spagetti sauce to use up all of the shells and cheese mixture, so be prepared to make more than this says.)
Place pasta in the pan; cover with remaining sauce. Sprinkle with additional Parmesan cheese, if desired.
Cover with aluminum foil; bake at 350F about 35 minutes or until hot and bubbly. 10 to 12 servings.