1 pkg. (8 oz.) jumbo pasta shells (20 shells)

FILLING:

1 pkg. (3 oz.) cream cheese
1 1/3 c. cottage cheese
1/4 lb. Prosciotto ham or fully cooked ham, diced
2 tbsp. dried parsley flakes
1/4 c. chopped pitted ripe olives
1 egg, slightly beaten
3 tbsp. grated Romano cheese
1 tsp. dried basil leaves

SAUCE:

3 tbsp. butter
2 tbsp. dried parsley
3 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1 c. milk
1/2 c. half & half
1/3 c. shredded Monterey Jack cheese

Prepare pasta shells per package. Rinse and set aside.

For Filling: In a medium bowl combine all ingredients. Set aside.

For Sauce: In a medium saucepan melt butter. Stir in parsley, flour, salt and pepper. Blend in milk and half & half.

Heat on medium high, stirring constantly, until mixture thickens and just comes to a boil. Add cheese. Stir until melted. Pour 1/2 of sauce into bottom of 12 x 8 inch baking dish. Carefully fill cooked pasta shells with filling mixture. Arrange stuffed shells on top of sauce. Pour remaining sauce over shells. Bake at 350 degrees for 20 minutes or until hot and bubbly. 6-8 servings.