1 (12 oz.) box jumbo shells for filling (use 28 shells)

FILLING:

8 oz. Gruyere cheese, cubed
8 oz. Fontina cheese, cubed
1 2/3 grated Parmesan cheese (about 8 oz.)
1 (15 oz.) container Ricotta cheese
1/2 tsp. pepper

SAUCE:

2 tbsp. olive or vegetable oil
1 garlic clove, minced
1/4 c. butter
1/4 c. dry bread crumbs
2 tbsp. chopped parsley

1. Cook shells according to package directions, just until slightly undercooked. Drain. To prepare filling, combine Gruyere, Fontina, all but 3 tablespoons of the Parmesan, ricotta cheese and pepper. Preheat oven to 325 degrees.

2. Fill each shell with 2 tablespoons of cheese mixture. Place in 12"x9"x2" baking pan.

3. To make sauce, heat oil and add garlic in a small saucepan. Stir in butter. Continue cooking over low heat until garlic is a rich, golden color. Remove from heat. Stir in bread crumbs and parsley. Pour over shell.

4. Sprinkle with remaining Parmesan. Cover pan. Bake for 20 minutes. Remove cover. Bake 10 minutes longer.