By Ken Smith
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Ingredients:

  • 1 package jumbo shells
  • 1 lb (2 cups) Ricotta cheese
  • 1/4 lb Mozzarella, shredded
  • 1/4 cup bread crumbs
  • 1/4 cup Romano cheese, grated
  • 1/4 tsp salt
  • 1/4 cup parsley
  • 1 egg, slightly beaten
  • Spaghetti sauce

Directions:

  1. Cook pasta shells as directed.

  2. Combine next ingredients.
  3. Fill parboiled shells immediately with cheese mixture.
  4. Pour half of sauce in pan and arrange shells in single layer over sauce.  Top with remaining sauce.
  5. Bake at 350 F degrees for 20 minutes.
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