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| Prep Time: 20 minutes
Cook Time: 25 minutes |
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| Ingredients: | |||||
| 12 lg. | manicotti shells | ||||
| 4 c. | Mozzarella cheese | ||||
| 2 c. | ricotta cheese | ||||
| 6 T. | fresh basil, chopped (or 1 tsp. dry for every T. fresh) | ||||
| 1 (26 oz.) jar | spaghetti sauce | ||||
| 1/2 c. | Parmesan cheese | ||||
| Directions: | |||||
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Preheat the oven to 350 degrees F. Brush or spray a large casserole dish or 9" x 13" pan with olive oil.
Pour half of the spaghetti sauce into the pan and spread around with a spatula or the back of a spoon. Fill a large pot with water, heat to a rapid boil and cook the pasta to al dente. Check the package for cook time. Drain pasta and rinse with cool water. Allow pasta to dry on a plate or paper towel. For filling, stir together 3 (of the 4) c. shredded Mozzarella, ricotta and basil. Using a small spoon to carefully stuff the shells with cheese mixture. Or use a plastic zipper bag with one of the bottom corners trimmed off to pipe the filling into the shells. Arrange stuffed pasta on top of the sauce. Spoon remaining sauce over the top of the pasta. Sprinkle with remaining shredded cheese. Bake manicotti for 15 minutes. Sprinkle with parmesan adn bake for an additional 10 minutes. |
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