4 (12 ounce) packages jumbo pasta shells
8 eggs, beaten
4 (32 ounce) containers ricotta cheese
4 pounds shredded mozzarella cheese, divided
2 pounds grated Parmesan cheese, divided

1/4 cup dried parsley
2 tablespoons and 2 teaspoons salt
1 tablespoon and 1 teaspoon ground black pepper
4 (28 ounce) jars pasta sauce
2 pounds sliced fresh mushrooms

4 (12 ounce) packages jumbo pasta shells 8 eggs, beaten 4 (32 ounce) containers ricotta cheese 4 pounds shredded mozzarella cheese, divided 2 pounds grated Parmesan cheese, divided 1/4 cup dried parsley 2 tablespoons and 2 teaspoons salt 1 tablespoon and 1 teaspoon ground black pepper 4 (28 ounce) jars pasta sauce 2 pounds sliced fresh mushrooms

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, 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.