Manicotti

This is a crowd pleaser and very easy to make.  I usually triple the recipe for a group.  Please note that the Manicotti shells are NOT cooked before you stuff them!

Ingredients:
1 package Manicotti Shells

Filling:
1 pound Ricotta Cheese
1/2 pound shredded Mozzarella cheese
2 eggs, beaten
1 Tablespoon fresh parsley, chopped

Sauce:
1 28 ounce can pureed tomatoes
Small handful of fresh basil leaves, chopped
2 cloves of garlic, minced

Method:
Mix the cheeses, eggs and parsley together well.

Combine the sauce ingredients and mix well.

Fill the Manicotti shells using a pastry bag with no tip in it (so easy!).

Coat the bottom of a 9x13 pan, or one that you favor that fits the number of shells you are using, with sauce and then put the Manicotti shells on top of the sauce.

Cover the Manicotti shell with the sauce.

Cover the pan with parchment paper and then foil and let sit all day or overnight in the fridge.

Bake at 350* for 1 1/2 hours or longer if they haven't sat long.