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110: READ: Mix ricotta, mozzarella,
eggs, 1/4 cup
Romano, parsley, salt and pepper.
120: READ: Set aside.
130: READ: Meanwhile, over medium heat, melt butter, stir in flour,
salt and pepper until well blended.
140: READ: Gradually stir in milk, cook until slightly thickened.
150: REM: Stir constantly.
160: READ: Stir in 3 tablespoons Romano cheese.
170: READ: Spoon half the sauce into a 13x 9 baking Dish.
180: Spread evenly over bottom of the pan.
190: READ: Using pastry bag with out tip,
fill shells with cheese mixture.
200: READ: Place in baking dish.
210: READ: Spoon the remaining sauce over shells.
220: READ: Sprinkle with Romano cheese
230: REM: Bake in preheated 375 oven for 25 minutes.
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