1 (16 ounce) package jumbo pasta shells
1 lbs of Ricotta
12 oz mozzarella cheese, shredded
3 eggs, lightly beaten
2 tsp dried oregano
1 tsp dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
1 cup finely chopped onion
2 tsp minced garlic
1 Tbsp of olive oil
2 tsp olive oil
Use 2 tsp of olive oil to grease a 15×10 pan glass baking dish (you can use a 13×9 by stack the shells)
Saute onions and garlic in 1 Tbsp of olive oil and allow to cool.
Cook pasta according to its instructions until al dente, place in bowl of cold water to stop cooking, and drain.
Reserve 1 cup of mozzarella, mix remaining mozzarella, ricotta, parmesan, eggs, oregano, parsley and the cooled onion and garlic mixture.
Spread about 1/3 of sauce in bottom of baking dish. Fill shells with cheese mixture and place in the baking dish open side up; pack them closely together. Pour remaining sauce over shells. Top with the reserved 1 cup of mozzarella.
Bake at 350F for 25-35 minutes for a 13×9 , increase cook time to 35-45 mins for the 15×10, until all the sauce starts to bubble. Place under the broiler if you want to brown the cheese.
Let rest 10 minutes before serving.