3 Cheese Stuffed Manicotti

• 12 manicotti shells cooked al dente. (I boil mine 6 minutes)

• 1 jar Rao‘s marinara or San Marzano

• 2 cups shredded mozzarella

• 15 ounces whole milk ricotta

• 3/4 cup grated parmigiano reggiano or pecorino romano

• 2 beaten eggs

• 2 tablespoons fresh minced parsley

• 3 cloves minced garlic

• 1/2 tablespoon fresh minced basil

• 1 teaspoon Italian seasoning

• Pinch of salt and few grinds of black pepper
  

Preheat oven to 350. Cook shells as I directed. Let cool.

For the filling combine mozzarella, ricotta, 1/2 cup parmesan, parsley, garlic, Italian seasoning, basil, salt and pepper in large bowl. Stir in the beaten eggs. Transfer to a large gallon bag. Cut tip off of bag end.

Squeeze filling into all the partially cooked shells.

Pour 1/2 cup marinara into a 9x13 glass baker.

Line baker with stuffed shells.

Pour the rest of sauce over the shells, cover with foil and bake 45 minutes.

Sprinkle the remaining 1/4 cup parmesan over them and bake uncovered 10 minutes.

Let cool for 5 minutes before eating.