- 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
- Cook pasta shells as directed.
- Combine next ingredients.
- Fill parboiled shells immediately with cheese mixture.
- Pour half of sauce in pan and arrange shells in single layer over sauce. Top with remaining sauce.
- Bake at 350 F degrees for 20 minutes.