Classic Cheese Stuffed Manicotti

This is a recipe I got off Tried and True Cooking with Heidi and we really like it. Super simple and I had all the ingredients on hand!

CLASSIC CHEESE STUFFED MANICOTTI

1 package manicotti noodles (14 pieces)

1 3/4 cups (15 oz container) ricotta cheese (I used cottage cheese... its all I had!)

2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 TBSP chopped fresh parsley

1/2 tsp salt

1/4 tsp pepper

3 cups (28 oz jar) spaghetti sauce

extra mozzarella and Parmesan cheese for topping (optional)

Cook pasta according to package directions; drain. Cool in single layer on foil. Heat oven to 350.

In large bowl, stir together cheeses, parsley, salt and pepper; Spread thin layer of sauce on bottom of 13x9 inch baking dish; spoon the cheese mixture into cooled pasta tubes
It is really hard not to split these when you're stuffing them. Here are my tricks. First off, just wash your hands and use your hands to stuff. Trust me, using a spoon to stuff them just doesn't work. If you do rip the manicotti, just place the torn edge face down in the dish.
Arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta; cover with foil. Bake 40 minutes. Remove foil; top with extra cheese if desired and bake 15 minutes or until hot and bubbly.Serve with a yummy vegetable like squash... Yum! Enjoy!