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Stuffed Jumbo Shells

This recipe comes from sister Kathy's kitchen.  This recipe has a different twist, cheese is mixed in the pasta sauce topping.
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• 1 (12 ounce) package jumbo pasta shells
• 2 eggs, beaten
• 1 (32 ounce) container ricotta cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces Parmesan cheese, divided
• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce with basil

Directions

1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain and pour out onto cookie sheet to cool off a bit.
3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined.  Stuff cooked shells with ricotta mixture and place in a 9x13 baking dish.
4. In a medium bowl, stir together pasta sauce, and reserved mozzarella and Parmesan.  Spoon about 1 tablespoon of mixture over each shell making sure to cover all exposed shells.  (this mixture will be thick)
5. Bake at 350 degrees for 55-60 minutes.