Three Cheese Manicotti

Julie Collett

Eastdell Ward

28 oz. bottle spaghetti sauce or your homemade sauce

12 Manicotti or 24 Jumbo Shells – cooked

2 beaten eggs

2 cups shredded mozzarella cheese (halved)

1 ½ cup ricotta cheese

½ cup grated Parmesan cheese

2 Tablespoon parsley flakes

½ teaspoon dried oregano

Stir together eggs, ricotta, Parmesan, and half the mozzarella cheese.

Add parsley, oregano and a dash of pepper. 

Pour 1/3 of the spaghetti sauce into a 2 qt. baking dish. 

Spoon filling into cooked pasta and place in the baking dish.  

Pour remaining sauce over the stuffed pasta.  Sprinkle with remaining mozzarella cheese.

Bake, the manicotti uncovered, at 350* for 35-40 minutes. 

Can be stored in the refrigerator up to 48 hours before baking.  Then bake 50 minutes.