Cheese Filled Jumbo Shells - cooking recipe

Ingredients

1 box jumbo shells
4 c. (2 lb.) Ricotta cheese
2 c. (2 lb.) shredded Mozzarella cheese
3/4 c. Parmesan cheese, grated
3 eggs
1 Tbsp. parsley, chopped
1 pkg. frozen chopped broccoli, thawed and drained
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
3 1/2 c. (32 oz. jar) spaghetti sauce

Preparation

Cook jumbo shells according to package directions.
Drain and rinse with cold water.
Combine cheeses, eggs, broccoli, parsley, oregano, salt and pepper.
Fill each shell with about 2 tablespoons cheese mixture. Spread a thin layer of sauce on bottom of 13 x 9-inch baking pan.
Place shells, open side down, in single layer in pan.
Cover with remaining sauce.
Sprinkle with additional Parmesan cheese if desired.
Cover with foil; bake at 350\u00b0 about 35 minutes or until hot and bubbly.
Fills about 36 shells.
Yields ten to twelve servings.