Directions

• Preheat oven to 350 degrees F (175 degrees C).
  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.
• In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, oregano, salt, and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13-inch baking dish.
• In a medium bowl, stir together pasta sauce, mushrooms, and reserved mozzarella and Parmesan. Pour over stuffed shells.
• Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.