Three-Cheese Shells

1 package (12 ounces) jumbo pasta shells
3 cups (24 ounces) ricotta cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped green pepper
1/2 cup chopped fresh mushrooms
2 tablespoons dried basil
2 eggs, lightly beaten
2 garlic cloves, minced
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 jars (one 28 ounces, one 14 ounces) spaghetti sauce, divided

Cook pasta shells according to package directions. Drain and rinse in cold water. In a bowl, combine the next 10 ingredients. Divide the small jar of spaghetti sauce between two ungreased 13-in. x 9-in. baking dishes.

Fill shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spaghetti sauce over shells. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through. Makes 8 servings.