2 lbs. whole milk ricotta
1/2 lb. shredded Mozzarella
1 1/2 tsp. chopped parsley
3 oz. Romano cheese
2 eggs
Season with salt, pepper, garlic

Prepare the above ricotta mix by mixing the above ingredients in a bowl. Set aside.

Place 1 pound of giant shells or manicotti in water. Boil. Cook 5 or 6 minutes. Pasta must be hard.

Dump pasta in colander and run cold water on them. Using a spoon or pastry brush, fill each shell with mix. Pour some of your favorite sauce on top of filled shells. Sprinkle with Romano cheese. Bake at 350 degrees for 40 minutes.