8oz Polly-O ricotta*
1 lb shell pasta
1-cup Italian parsley, chopped
Fill an 8qt pot with water, add 3 TBLS of salt and bring to a boil.
Add pasta to boiling water, stir and cook 8-9 minutes. Check package directions for cooking times.
Reserve 2 cups of pasta water. Drain pasta.
Add pasta back to pot. Stir in ricotta and parsley.
Serve with romano cheese and a drizzle of pasta water.
* Grocery store ricotta is too gritty, I use Polly-O or I make my own ricotta.