Stuffed Baked Pasta Shells

Ingredients:
36 jumbo pasta shells (approx. 1-12 ounce box)
16 ounces ricotta cheese
2 eggs
1 1/3 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
2 tablespoons fresh parsley, chopped
2 (26 ounce) jars pasta sauce
olive oil

Directions:
Cook pasta shells al dente in a large pot of water.
Drain and rinse well to prevent sticking.
Do not over cook or the shells will be hard to stuff.
Combine ricotta cheese, eggs, 2/3 cup mozzarella cheese,
parmesan cheese and parsley and mix well.
Preheat oven to 350 degrees F.
Coat baking dish with olive oil..
Spread 8 ounces sauce evenly over the bottom of the baking dish.
Fill each shell with about 1 tablespoon of cheese filling
and place open side up in the baking dish.
Repeat with remaining shells.
Pour remaining sauce over shells
and sprinkle with remaining cheese.
Cover and bake for 30 minutes
or until heated through and bubbly.
Uncover and continue baking another 10-15 minutes
or until cheese browns a little.