Cheese Manicotti

8 manicotti shells (or 1 pkg jumbo shells)
2 eggs, beaten
1 1/2 c. ricotta cheese
2 c. shredded mozzarella, divided
1/2 c shredded parmesan cheese
1 garlic clove, minced or pressed
1/4 c. snipped parsley
1/2 tsp. dried oregano
1/4 tsp. salt
1 large bottle marinara sauce

Boil shells until al dente (just tender). Drain and rinse with cold water. Combine eggs, ricotta, 1 cup mozarella, parmesan, garlic, parsley, oregano, and salt. Spoon cheese mixture into shells.

Pour 1 cup of marinara sauce into bottom of pan (9x13). Place shells in pan and pour remaining sauce on top. Sprinkle 1 cup mozzarella over coated shells. cover and refrigerate at least 2 hours (up to 24). Bake at 350 for 25-40 minutes or until bubbly.