12 jumbo shells, cooked & 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

Combine ricotta cheese, 1/4 cup Romano cheese, bread crumbs, garlic and parsley flakes; mix well. Spread 1 cup sauce into 10 x 6 inch baking dish. Fill each shell with approximately 2 tablespoons cheese mixture; place shells on top of sauce. Spoon remaining sauce over shells. Sprinkle with mozzarella cheese and remaining Romano cheese. Cover. Bake at 350 degrees, 30 to 35 minutes.

NOTE: You may substitute cottage cheese for the ricotta cheese.