Ingredients:

• 1 (14 count) box manicotti (I thought about making the crepes but time did not allow for me tonight – next time)
• Pasta Sauce – I made my own from crushed tomatoes, garlic, olive oil, basil, oregano, salt, pepper, but 2 jars of sauce is fine too.
• 1 (30 ounce) container ricotta cheese
• 3 cups mozzarella cheese (more if you like a lot of cheese)
• ¼ cup shredded parmesan cheese (not grated)
• italian seasonings
• basil
• salt and pepper (optional)
• minced garlic (optional)

Directions:

1. Preheat oven to 350.
2. Place 1 cup of pasta sauce in the bottom of a 13×9 pan.
3. Mix all the ricotta, 2 cups mozzarella, and 1/4 cup parmesan in a bowl.
4. Add an extra handful of mozzarella and a little more parmesan if you like cheese.
5. I like a lot of flavor in my manicotti so I just keep adding the basil and Italian seasoning until I think it’s enough.
6. To stuff the manicotti shells I have found a small teaspoon with a pointed end works well.  I start from one end pushing the filling in the uncooked manicotti shells.  When it is about half way in (you can hold it up to the light and see how far it is in) turn the shell over and start from the other end until it is completely filled.
7. Carefully set the filled shell into your baking dish lining the shells up one after the other.  Once all the shells arranged in the baking dish, pour 2 cups of pasta sauce over the top.
8. Cover with aluminum foil.
9. Bake 20 minutes and then remove aluminum foil.
10. Add remaining cheese and sprinkle with parsley if desired.
11. Bake 10-15 more minutes until cheese is melted and bubbly.
12. Shells should be fork tender.