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Stuffed Manicotti

15 oz. package Ricotta Cheese
32 oz. jar of your favorite spaghetti sauce
1/2 cup parmesan cheese
2 Tb dried parsley
2 cups mozzarella cheese
1 package of manicotti shells

Cook the manicotti shells in boiling water until they are tender
but not totally cooked through. In a small bowl combine the
mozzarella cheese, ricotta cheese, parmesan cheese and parsley.
Mix with a spoon until well blended. Heat up the spaghetti sauce
in a medium size pan and season to taste (I usually add basil,
oregano, and garlic powder). Spread the sauce sparingly over the
bottom of a 9 x 13 pan. Stuff the shells with the mixture of
cheeses and place in the pan. When the pan is full, (or you have
run out of cheese mixture), pour the remaining sauce over the
shells. Cover the pan with aluminum foil and put in a pre-heated
350 degree oven for 45 minutes. Then take off the foil and cook
for 15 minutes longer. Let it cool slightly before heating because
otherwise the cheese oozes out of the shells before you can get
them on a plate.

Note: Before stuffing the shells with the cheese mixture, remove
them from the boiling water and place them spaced apart on wax
paper. This allows them to cool so you don't burn your hands when
you stuff them.


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