Categories: family fav, pasta

Ingredients

• 1 8 oz. pkg. manicotti shells
• 4 cups shredded mozzarella cheese
• 1 15 oz. container part-skim ricotta cheese (or 2 cups)
• 1/2 cup. grated or shredded parmesan
• 1 tablespoon minced garlic
• 1 egg
• 2 tablespoons dried basil
• 2 26 oz. jars pasta sauce (or see Ultimate Quick and Easy Marinara Sauce - double recipe)

Directions

1. Make Ultimate Quick and Easy Marinara Sauce.

2. In a large bowl, mix 3 cups mozzarella, ricotta, parmesan, garlic, egg, and basil.

3. Place in a ziploc bag, cut off a small corner.

4. Pipe filling into uncooked manicotti noodles.

5. All you do is fill the raw noodles with your ricotta cheese mixture. It’s important to fill the raw pasta completely. The filling should not be too soft, don’t add too many eggs to the ricotta. Add grated cheese to the mixture to keep it firm for filling.

6. Put some Italian sauce on the bottom of the baking pan, add a tablespoon or two of tap water to the sauce.

7. Place the filled manicotti noodles in the pan, leave enough room for them to double in size after they are cooked.

8. Cover the pasta with Italian sauce, and sprinkle grated cheese over the top of the filled noodles.

9. Add another 2 tablespoons of tap water to the top of the noodles over the sauce.

10. Cover THE BAKING PAN TIGHTLY WITH ALUM. FOIL. Place in pre-heated 350 degree F. oven for one hour.

11. Let stand 5 minutes.

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