1 lb (2 cups) ricotta cheese
1 tbls parsley
1 egg, beaten
1/2 tsp salt
1/3 tsp pepper
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese
8-10 manicotti shells or 30 jumbo shells
Parmesan cheese, to taste
Cook and drain pasta. In large bowl, mix first 7 ingredients. Fill shells with cheese mixture. Coat bottom of 9x13 baking dish with enough marinara sauce to just cover. Place shells over sauce. Pour remaining sauce over shells. Top with cheese and bake at 425 degrees for 30-35 minutes. Serves 8-10.
Freezer Method: Prepare according to above directions, omitting cheese topping and baking process. Cover well with saran wrap and then tin foil. Remove all air, seal, and freeze. Have cheese garnish on hand for serving day.
Serving Day: Thaw 24 hours before preparing. Remove saran wrap from shells. Top with cheese and bake according to above directions.