1. In large bowl, mix ricotta cheese, mozzarella cheese, eggs, 1/4 cup grated Romano cheese, 2 tablespoons chopped parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper; set mixture aside.
2. In saucepot, prepare manicotti shells as label directs; drain. Rinse cooked manicotti shells immediately with running warm water to stop cooking (do not use cold water; it will cause shells to break); drain again.
3. Meanwhile, prepare sauce: In 1-quart saucepan over medium heat, melt butter or margarine; stir in flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended; cook 1 minute. Gradually stir in milk; cook, stirring constantly, until mixture thickens slightly. Stir in 3 tablespoons Romano cheese. Spoon one-half of sauce into 13" by 9" baking dish.
4. Preheat oven to 375°F. Using decorating bag without tube or using spoon, fill manicotti shells with cheese mixture. Arrange filled shells in sauce in baking dish in 1 layer. Spoon remaining sauce over manicotti. Bake 25 minutes or until mixture is hot and bubbly. If you like, garnish with more chopped parsley.