1 lb. pkg. shell pasta
3/4 c. grated Romano or Parmesan cheese
1 raw egg
1 lb. ricotta
1 tsp. dry parsley flakes
spaghetti sauce

Cook shells according to package directions. Drain; rinse in cold water and set aside. Mix ricotta, grated cheese, raw egg and parsley flakes in a bowl and blend well. Stuff ricotta mixture into cooked shells, stuffing generously. Place stuffed shells in a shallow baking dish. Spread warm spaghetti sauce over the stuffed shells and bake in a 350 degree oven until heated through and sauce begins to bubble. Serve with a generous sprinkle of grated cheese.