Family Manicotti

By nancyjcanzi

Ingredients

• SAUCE:
• 8 oz. lasagna noodles, cooked, drained and rinsed. Lay flat on towel to dry.
• 1 large jar pasta sauce, any flavor
• 1 tsp fresh basil
• 1 tsp oregano
• 1/8 cup of sugar
• 1/8 tsp garlic salt
• CHEESE MIXTURE:
• 1 lb ricotta
• 4 cups shredded mozzarella, reserve half for topping
• 3/4 cup parmesan cheese, grated, reserve 1/4 cup for topping
• 1 egg slightly beaten with fork
• 1/2 cup Italian bread crumbs
• 1/8 cup fresh chopped parsley, or tsp dried parsley

Preparation

Step 1

Stir tog. sauce ingred. and set aside.

Spoon 1/4 sauce on bottom of 9x13 in.
baking pan. Cut lasagna noodles in half to make two 4in. pieces of each.

Combine cheese mixture in medium bowl and mix tog. well.

Spoon into one end of noodle, 1 heaping tbsp. of cheese mixture.

Roll up, starting at cheese end, and place on sauce in pan seam side down.

Repeat til you are out of cheese.

Pour remaining sauce evenly over manicotti. Top with remaining parmesan cheese and remaining mozzarella.

Cover with foil. May store in refrigerator until baking time.

Bake, with foil on for 20 mins. at 375oF. (If it was stored in the fridge, bake and extra 5 mins.,) Remove foil and bake for another 15 mins.