Manicotti

2 pounds Ricotta cheese
1/2 pound shredded Mozzarella cheese
3 ounces grated Romano cheese
1 1/2 teaspoon chopped parsley
2 eggs
Salt
Pepper
1 tablespoon chopped garlic
1 pound Manicotti shells
prepared spaghetti sauce

In a large bowl, mix Ricotta, Mozzarella, Romano, parsley, eggs, salt, pepper, and garlic; set aside. Cook Manicotti shells in 5 quarts of boiling, salted water for 5 to 6 minutes; pasta should be firm. Drain and rinse with cold water. Using spoon or pastry bag, fill Manicotti shells with cheese mixture. pour part of spaghetti sauce in a baking pan. Arrange filled Manicotti shells in pan and pour remaining sauce over the top. Cover with tin foil and bake in a 350ºF oven for 35 minutes. Remove and sprinkle additional Romano and Mozzarella cheese. Return to oven until cheese is melted.