Okay, so the picture does this dish NO justice. But if you can step-aside from the horrible picture, you'll find a cheesy, gooey, lovely manicotti recipe.
We had this last night with this tuscan flat bread (thanks Ariel). We even whipped out the olive oil and balsamic vinaigrette for dipping sauce! Mmmm.
12 large manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil, or 2 tablespoons dried
1 (26-oz) jar prepared spaghetti sauce, divided
1/2 cup grated Parmesan or Romano cheese
1 Preheat oven to 350. Spray 13x9 inch baking dish with non-stick cooking spray.
2 Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.
3 For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon (or your hands!), carefully stuff pasta shells with prepared cheese mixture.
4 Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5 Bake manicotti for 15 min. Sprinkle with the Parmesan; bake for another 10 mins. Serve immediately.