|1.||Cook manicotti in boiling water until done. Drain, and rinse with cold water.|
|2.||Preheat oven to 350 degrees F (175 degrees C).|
|3.||In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.|
|4.||Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.|
|5.||Bake 45 minutes, or until bubbly.|
Follow as directed, other than using Jumbo Pasta Shells instead of Manicotti shells - I think they are easier to stuff. I did add some ground Italian sausage to the cheese mixture for half of them, which was a yummy addition. Both varieties were good, but I do love meat. ;)
I ended up having quite a bit of cheese stuffing leftover, so I combined it with some lasagna noodles and spaghetti sauce, making a tasty lasagna to freeze for later consumption.