Stuffed Jumbo Shells

1 jar (1 lb 10 oz) pasta sauce
2 pounds ricotta cheese
2 cups shredded mozzarella cheese
1/3 cup parmesan cheese
3 beaten eggs
1 TBS finely chopped fresh parsley
1/8 tsp ground fresh pepper
1 box (12 oz) jumbo shells pasta, cooked and drained

Preheat oven to 350 degrees. In 9X13 baking pan, evenly spread about 1 cup pasta sauce. Set aside.
In large bowl, combine cheeses, eggs, parsley and pepper. Fill shells with cheese mixture, then arrange in baking pan. Evenly top with remaining sauce. Bake 45 minutes or until sauce is bubbling.
(Note: For a change of shape, substitute cooked and drained cannelloni or manicotti tubes for the jumbo shells. Use a teaspoon or pastry bag to fill the tubes from end to end, being careful not to overfill them. Also cooked ground beef or italian sausage can be added to cheese stuffing for more protein)