1 lb. rigatoni
1 lb. Ricotta
1/2 c. finely diced salami
2 eggs, well beaten
2 tbsp. minced parsley
1/4 c. Romano or Parmesan cheese
Salt and pepper to taste
Your favorite sauce

Cook rigatoni (can use large shells) for 10 minutes; drain. Combine Ricotta, salami, eggs, parsley, and cheese; salt and pepper to taste. Mix until smooth; stuff mixture into each rigatoni; place in casserole; pour 2 cups or more of your sauce over rigatoni. Sprinkle with cheese. Bake at 350 degrees for 30 minutes.