Stuffed Shells

1 12 oz package jumbo shells
2 eggs, beaten
32 oz ricotta cheese
16 oz shredded mozzarella, divided
8 oz grated parmesan divided
1 tbsp dried parsley
2 tsp salt
1 tsp pepper
2 cups spaghetti sauce
1 cup alfredo
6 tsp pesto

Preheat oven to 350. Boil shells according to package directions. In a large bowl mix eggs, ricotta, 1/2 the mozzarella, 1/2 the parmesan, parsley, salt and pepper until well blended. Spray pan, spread a thin layer of spaghetti sauce on bottom of pan. Stuff shells with cheese mixture and place in a sprayed 13x9 pan.
Sprinkle remaining mozzarella on top of shells
Sprinkle remaining permesan on top of mozzarella
Pour 2 cups spaghetti sauce over shells.
Pour 1 cup alfredo over spaghetti sauce.
Put 1/2 tsp pesto on top of each shell.
Bake for 45-60 minutes until edged are bubbly and shells are slightly set.