Ingredients

12 Large Manicotti Shells

4 Cups Shredded Mozzarella Cheese; I use reduced Fat Sargento Cheese

2 Cups Ricotta Cheese; Reduced Fat

6 Tablespoons Chopped Basil or 2 Tbs. Dried Basil

1 (26 oz.) Jar of Spaghetti Sauce

1/2 Cup Parmesan or Romano Cheese (Blend is fine)

Directions

1.  Preheat oven to 350 Degrees

2.  Spray a 9×13 pan with nonstick cooking spray.

3.  Cook Pasta (according to box); drain and rinse with cool water

4.  Dry the pasta on paper towels.

5.  For the Cheese Filling, in a bowl mix 3 cups mozzarella with ricotta & basil. 

6. Stuff the shells with cheese mixture.  Hint- I put the cheese mixture into a baggie, snip off the corner of it and “pipe” the mixture into each shell.

7.  Spoon 2 cups of spaghetti sauce evenly into the pan, arrange the stuffed shells over the sauce.

8.  Pour the remaining sauce over the top of the pasta and sprinkle with remaining mozzarella.

9.  Bake the manicotti for 15 minutes. 

10.  Then sprinkle with Parmesan and bake an additional 10 minutes.