Stuffed Manicotti Alfredo

I have only had this at a restaurant once at a place in Louisville called The Old Spaghetti Factory. It was so good, I stuffed myself bigger than the Manicotti! So, I came home and started playing around with a couple of recipes and this resulted. I think it's a delicious alternative to the heavy tomato sauce that's usually on Manicotti for the veggie-worshipers, there's no meat. Serve with a green salad and some garlic bread for a delicious meal. Looks like a lot of work, but it's really not and goes fairly quick. WELL WORTH IT!

• Ready In: 1 hr 20 mins
• Serves: 5

Ingredients

• 10  manicotti, cooked and drained

• FILLING

• 16  ounces ricotta cheese
• 1⁄2 cup parmesan cheese
• 4  cups mozzarella cheese
• 1  egg, beaten
• 1  teaspoon basil
• 1  teaspoon oregano
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon garlic powder

• ALFREDO SAUCE

• 1⁄2 cup real butter (no subs!)
• 1  cup  cream (half & half will work in a pinch)
• 1⁄2-3⁄4 cup parmesan cheese
• 1  pinch  salt and pepper
•  garlic powder, to taste

Directions

1. Prepare the alfredo sauce. Melt the butter in a med. saucepan. Whisk in cream and Parmesan cheese and seasonings. Simmer for 15 minutes on low heat, being careful not to boil or let stick. Remove from heat.
2. Preheat the oven to 375 degrees.
3. Prepare the filling. In a small bowl, stir together ricotta, 2 1/4 cups mozzarella cheese, Parmesan cheese, egg and seasonings.
4. Make sure shells are drained well.
5. Spread a thin layer of alfredo sauce in the bottom of a 9x13 baking dish. Using a pastry bag or zip-top bag, fill the shells and arrange them on the sauce. Pour the remaining sauce on top of the shells. Cover and bake for 35-40 minutes. Uncover and sprinkle with the remaining mozzarella cheese. Bake 10 minutes more or until cheese is just melted, but not browned and manicotti shells are heated through.