Manicotti

approx. 16 Jumbo pasta shells cooked
15 ounces ricotta cheese (about 2 cups)
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 egg
2 T. parsley (fresh or dried)
1/2 tsp. Salt
1/4 tsp. black pepper

Cook pasta according to directions on package. Place cooked shells on wax paper. Combine cheeses, egg, parsley, salt and pepper. Fill shells with cheese mixture. Place in baking dish, cover with your favorite marrinara sauce, then bake at 400* for 35 mins.

I make my own sauce:

1 14 oz can diecd tomatoes (drained)
16 oz. tomato sauce
1/4 cup chopped onion
1 clove garlic minced or pressed
2 tsp. olive oil
salt, pepper, and italian seasoning to taste

Saute` onion and garlic until onion is soft. Add tomatoes, tomato sauce, and spices. Simmer 10-15 mins.

Manicotti freezes well. After filling shells place in freezer in wax paper for about 15 mins then transfer to a freezer bag or container. They will keep in the freezer for several months. You then can cook them from frozen the same as above. Add about 15 mins to the cooking time.