Stuffed Pasta

This is a variation on lasagna (mine always turns out too runny, so I love this one). It freezes well.

1 12 oz. pkg. jumbo shells
1 lb. ground beef
28 oz. jar spaghetti sauce
4 c. cottage or ricotta cheese (I like it better with cottage)
2 c. shredded Mozzarella cheese
3/4 c. Parmesan cheese
2 eggs
1 T chopped fresh parsley
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. ground black pepper.

Heat oven to 375. Cook pasta as directed; drain. Brown hamburger and add to 3/4 of the spaghetti sauce. Pour sauce mixture into bottom of a 13x9x2 inch baking dish. In a large bowl, mix cheeses, eggs and seasonings. Fill each cooked shell with about 2 T cheese mixture. Lay on top of hamburger/sauce mixture. Drizzle remaining sauce over shells. Sprinkle with Parmesan cheese if desired. Cover with foil. Bake 35 minutes or until bubbly. Makes 8-10 servings.