Stuffed Pasta Bake

Ingredients:
- 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

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