12 jumbo pasta shells, cooked and drained
1 1/2 c. Ricotta cheese
1/3 c. grated Romano cheese
2 tbsp. seasoned dry bread crumbs
1 garlic clove, minced
1 tsp. parsley flakes
1 (15 1/2 oz.) jar spaghetti sauce
1 c. Mozzarella cheese, grated

Combine Ricotta cheese, 1/4 cup Romano cheese, bread crumbs, garlic, and parsley flakes; mix well. Spread 1 cup of spaghetti sauce in baking dish. Fill each shell with 2 tablespoons of cheese mixture. Place shells on top of sauce. Spoon remaining sauce over shells. Sprinkle with Mozzarella cheese and remaining Romano cheese. Cover and bake at 350 degrees for 30 to 35 minutes. Makes 4 servings.