Easy Manicotti

Ingredients

• 8 ounces manicotti
• 15 ounces whole milk ricotta cheese
• 3 cups Italian cheese blend, shredded
• 1 egg

• 1 (25 ounce) jar Prego spaghetti sauce, Marinara flavor
• 1-2 teaspoon basil
• 1/2-1 teaspoon salt

Directions

1. 1

   Boil manicotti for 9 minutes, then run cold water in pan to stop the cooking process. I usually lay out the drained, cooked shells on wax paper.

2. 2

   While pasta cooks, mix together in large bowl ricotta, only 2 cups of shredded cheese, egg, basil, and salt to taste.

3. 3

   Cover bottom of 13 x 9 pan with some of the Prego sauce.

4. 4

   Stuff shells with cheese mixture (I usually use a teaspoon--takes a little practice). Place in pan.

5. 5

   Pour remaining sauce over stuffed shells, being sure all surfaces are covered with sauce. Cover with foil and cook for 35 minutes at 350 degrees.

6. 6

   Remove foil and cover with reserved 1 cup cheese, then bake uncovered for 10-15 minutes more until lightly browned.