Cheese-Stuffed Manicotti (Uncooked Noodles)

Very easy to make. I started making this when I was 7 years old. Do not cook noodles prior to stuffing. Kids and adults both love this recipe.

• Ready In: 1 hr 50 mins
• Serves: 15
• Yields: 15 Manicotti

Ingredients

• 15  large  manicotti (do not boil)
• 1 (16 ounce) container ricotta cheese
• 2  cups mozzarella cheese (shredded)
• 1  cup provolone cheese (shredded)
• 1⁄3 cup parmesan cheese (grated)
• 1  egg
• 2  tablespoons parsley
• 1⁄4 teaspoon  salt and pepper (to taste)
• 9 1⁄2 ounces  Prego spaghetti sauce (traditional)
• 1  cup water
•  cream cheese (optional)
•  garlic (optional)
•  basil (optional)
•  onion (optional)
•  crushed red pepper flakes (optional)

Directions

1. In medium bowl combine ricotta, mozzarella, provolone, parmesan, eggs, parsley, salt and pepper, and any optional ingredients.
2. Stuff shells by repeatedly twisting uncooked noodles against the bottom of the bowl.
3. Place stuffed manicotti in 9x13 inch pan. (Leave one shell empty from box in order to accommodate all manicotti into pan).
4. In small bowl empty jar of Prego.
5. Fill empty Prego jar with about 1 cup of water and shake to grab remaining sauce from jar and pour into bowl.
6. Stir sauce then pour over manicotti noodles.
7. Cover with foil and freeze.
8. Heat oven to 375. Cook for 45 minutes covered and 45 minutes uncovered, or until the sauce is bubbling on the sides.