Manicotti Marinara

The toughest part about this recipe is stuffing the shells and even then, it's not tough, it's time consuming. I'd set aside an hour for creating and clean up aside from the 45 minute bake time. What is great about it is that you can make it the night before, just leave the sauce off the top, and bake the next day if you just wanted to be productive.

Ingredients
1 package (8 oz) Manicotti Shells
2 jars (26 oz each) Marinara Sauce
2 Eggs
2 Cups Lowfat Ricotta Cheese
4 Cups (16 oz) Mozzarella Cheese
1 Cup (4 oz) Grated Parmesan Cheese
1/4 Cup chopped fresh parsley or 1 TBSP dried parsley

Directions
1. Cook Manicotti shells according to package directions; drain. Preheat oven to 350. Spray bottom of 15x10x2 inch glass baking dish with nonstick cooking spray. Spread 1 jar marinara sauce over bottom of baking dish.

2. Beat eggs in large bowl. Stir in ricotta, 3 cups Mozzarella, 3/4 cup Parmesan and Parsley. Fill each cooked shell with ricotta mixture. (I used a very small spatula for this and it worked really well!) Arrange filled shells in baking dish over sauce. Top with second jar of marinara (I used 1/2 of the second jar), remaining Mozzarella, and 1/4 cup Parmesan.

3. Cover with foil and bake for 45 minutes or until bubbly. Uncover and continue baking about 5 minutes or until cheese is melted. Let stand for 5 minutes before serving.

Serves 6
*Recipe is from Favorite Brand Name Recipes