8 ounces manicotti shells, uncooked (or jumbo shells)
8 ounces mozzarella cheese, shredded
15 ounces ricotta cheese*
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
32 ounces spaghetti sauce
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Cook manicotti according to package directions; drain. (Cool in single layer on wax paper or aluminum foil to prevent manicotti from sticking together). Combine cheeses, parsley, salt and pepper for filling; spoon into manicotti. Spread a thin layer of spaghetti sauce in the bottom of a 9×13 pan. Arrange manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil; bake at 350 F. for about 40 minutes. Remove foil; bake 15 minutes longer.
Note: *Cottage cheese may be substituted, drain before using in recipe.