Cheesy Manicotti

-Heather Jordan

1 pkg (15 oz) ricotta cheese
3/4 C parmesan shredded cheese, divided
1/2 C seasoned dry bread crumbs
1/4 C minced fresh parsley
1 egg
3 C (12 oz) mozzarella cheese, shredded, divided
1 jar (28 oz) spaghetti sauce, divided
1 pkg (8 oz) manicotti shells, cooked and drained

In a bowl, combine ricotta cheese, 1/2 C parmesan, bread crumbs, parsley and egg. Stir in 2 C mozzarella. Spread 1/2 C spaghetti sauce on bottom of a 9x13 inch baking dish. Spoon 1/4 C cheese mixture into each manicotti shell; place in baking dish. Pour remaining spaghetti sauce over manicotti; sprinkle with remaining mozzarella and parmesan cheese. Bake at 350 for 30 minutes or until cheese is melted and sauce is bubbly.

Tip: slit shells open for easier stuffing just roll closed and place seam side down.