Cook shells in boiling water about 18 minutes or until tender but still firm. Drain well and cook in a single layer on a piece of greased foil. Meanwhile, for filling stir together egg, cheeses, parsley, and oregano. Spoon filling into each cooked shell. Arrange shells in a 2 quart square baking dish. Combine undrained tomatoes and tomato sauce. Pour over shells. Bake in a 350degF oven for 15 minutes uncovered. Cover and bake 15 more minutes until heated through. Sprinkle with more parsley before serving.