Cheese Stuffed Shells

I can't remember where I found this recipe but everyone seems to enjoy this. Can make ahead and it freezes well.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1 (12 ounce) box jumbo pasta shells
• 3  cups low-fat ricotta cheese
• 12  ounces reduced-fat mozzarella cheese, shredded
• 3⁄4 cup  reduced-fat parmesan cheese, grated
• 3  eggs, slightly beaten
• 1  teaspoon salt
• 2  teaspoons parsley
• 3⁄4 teaspoon oregano
• 1⁄4 teaspoon pepper
• 3  cups  spaghetti sauce

Directions

1. Cook noodles according to directions on box.
2. Combine all other ingredients except spaghetti sauce.
3. Fill each shell with about 2 tbsp cheese mixture.
4. Spray a 9x13 pan with cooking spray to prevent sticking.
5. Spread small amount of spaghetti sauce on bottom of pan.
6. Place filled shells in a single layer in pan.
7. Cover with remaining sauce.
8. Bake in 350 degree oven for 35 minutes.
9. For freezing: after shells are stuffed with the cheese mixture, place on a cookie sheet and freeze individually. Once frozen you can place in a freezer bag. When ready to use just remove the amount you need and follow the recipe. The cooking time may need to be extended up to 1 hour if the shells are frozen.