Stuffed Pasta Bake

• 12 jumbo shells, cooked and drained
• 1 1/2 c. Ricotta cheese
• 1/3 c. (1.5 oz.) grated Romano cheese
• 2 Tbsp. seasoned dry bread crumbs
• 1 garlic clove, minced
• 1 tsp. parsley flakes
• 1 (15 1/2 oz.) jar spaghetti sauce
• 1 c. (4 oz.) 100% natural Kraft shredded low moisture part-skim Mozzarella cheese

1. Combine Ricotta cheese, 1/4 cup Romano cheese, bread crumbs, garlic and parsley flakes; mix well.
2. Spread 1 cup sauce onto 10 x 6-inch baking dish.
3. Fill each shell with approximately 2 tablespoons cheese mixture; place shells on top of sauce.
4. Spoon remaining sauce over shells.
5. Sprinkle with Mozzarella cheese and remaining Romano cheese.
6. Cover.
7. Bake at 350u0b0 for 30 to 35 minutes or until thoroughly heated.
8. Makes 4 to 6 servings.

jumbo shells, ricotta cheese, romano cheese, bread crumbs, garlic, parsley flakes, spaghetti sauce, natural

Taken from www.cookbooks.com/Recipe-Details.aspx?id=770374 (may not work)