Cheese Filled Jumbo Shells

1 12 oz pkg jumbo shells

2 cups ricotta cheese

2 cups cottage cheese

3/4 cup grated parmesan cheese

2 eggs

3 cups (about 28 oz jar) spaghetti sauce

2 cups (8 oz) mozzarella cheese

1 tbsp chopped fresh parsley

3/4 tsp dried oregano leaves

1/2 tsp salt

1/4 tsp pepper

Heat oven to 375. Cook pasta according to package directions. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. In 9x13 dish, spread 1/2 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 shells 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.

If prepared ahead and frozen bake thawed/refrigerated jumbo shells 350 about 40-50 minutes; frozen jumbo shells at 350 about 2 hours or until hot and bubbly.

This recipe serves 8 to 10, so each pan I prepared isn't quite a full recipe. However, the nutritional information is for 1/6 of what I put in each pan.

Calories: 431.4

Fat: 15.4

Fiber: 2.8

Protein: 31.6

Carbs: 41.7