20 minute Manicotti

Kristin Sokol

1-8 oz pack uncooked manicotti sleeves

1-15 oz container part-skim ricotta cheese

2 c. shredded mozzarella cheese

1 c. shredded mozzarella cheese (to top with)

1/4 c. grated Parmesan cheese

2 tsp. Italian seasoning

1/4 tsp. ground black pepper

1-2 tsp. minced garlic

3 c. Prego spaghetti sauce (I prefer traditional or meat flavored)

Cook pasta according to package directions. Lay flat on foil to cool. Heat oven to 350. In large bowl stir together cheeses, Italian seasoning and salt and pepper. Spoon cheese mixture in to a freezer zip-lock bag or pastry bag and snip off corner. Spread thin layer of sauce on bottom of 9X13 pan. Fill pasta tubes and lay in pan. Pour remaining sauce over pasta. Cover with foil. Bake 40 minutes or until hot or bubbly. Remove foil sprinkle cheese over the top. Return to oven to broil on high for around 2 minutes. Watch closely, this is where you can burn your house down or at least ruin your meal if you don’t watch closely. When cheese is golden and bubbly remove from oven. Tip: turn off your broiler at this point.