Cheese Filled Jumbo Shells

1 pkg. (12 oz) American beauty Jumbo Shells, uncooked
4 c (2 lb) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 T chopped fresh parsley
3/4 t dried oregano leaves
1/2 t salt
1/4 t ground black pepper
3 c (or 26 oz jar) Alfredo sauce

Heat oven to 375
Cook pasta according to package directions. Meanwhile in large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. In 13x9x2 inch baking dish, spread 1/2 cup spaghetti sauce. Fill each cooked shell with about 2 tablespoons cheese mixture. Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells, Layer remaining filled shells over sauce; spread remaining sauce over shells. Sprinkle with additional Parmesan cheese, if desired. Cover with foil.
Bake 35 minutes or until hot and bubbly.
Makes 8 to 10 servings

I like to use Ragu's white sauce instead of red.