Cheese Manicotti

You can stuff the shells well in advance to be baked later.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 14 -16  manicotti, cooked and set aside
• 1 1⁄2 cups  favourite  pasta sauce
• 2 -3  cups  grated mozzarella cheese (or more or less)

• MANICOTTI FILLING

• 4  cups ricotta cheese
• 2 1⁄2 cups  grated mozzarella cheese (can use more)
• 2  cups  grated parmesan cheese
• 1⁄4 cup  finely grated onion (NO MORE)
• 1 -2  minced fresh garlic clove (no more than 2 cloves!)
• 4  medium eggs, slightly beaten
• 1  pinch dry oregano
• 1  pinch dry basil
•  salt and pepper

Directions

1. Set oven to TO 375.
2. Butter a 13 x 9-inch pan.
3. Mix all the filling ingredients together, then cover and place in the fridge for 1 or more hours (up to 24 hours) to blend the flavors.
4. Remove the filling from the fridge and stuff the cooked pasta shells (careful not to overstuff or they will open when baked).
5. Place the shells side be side in the buttered baking dish.
6. At this point the shells can be covered and refrigerated to be baked later.
7. Drizzle about 1-1/2 cups (or a little more) of the pasta sauce evenly over the shells (do not cover the shells completely).
8. Sprinkle with about 2-3 cups of mozzarella cheese on top (or use desired amount).
9. Cover LOOSLEY with foil, and bake for about 30-35 minutes.
10. Uncover and bake for another 5-10 minutes.
11. Let sit for about 5-7 minutes before serving.
12. Delicious!