1 (12 oz.) box jumbo shells for filling

FILLING:

8 oz. Gruyere cheese, cubed (may use Swiss cheese as substitute)
8 oz. Fontina cheese, cubed (may use Fontinella cheese as substitute)
1 2/3 c. grated Parmesan cheese (approximately 8 oz.)
1 (15 oz.) container Ricotta cheese
1/2 tsp. pepper

SAUCE:

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

Cook shells according to package directions just until slightly undercooked, drain.

To prepare filling, combine Gruyere, Fontina, all but 3 tablespoons of Parmesan, Ricotta cheese and pepper. Preheat oven to 325 degrees.

Fill each shell with 2 tablespoons of cheese mixture. Place in 9 x 13 inch pan.

To make sauce, heat oil and garlic in 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 shells.

Sprinkle with remaining Parmesan. Bake for 20 minutes. Remove cover and bake 10 minutes longer.