14 manicotti shells (I used Barilla)
1 pound (2 cups) part-skim ricotta cheese
1 tablespoon parsley
1 clove garlic, minced
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
24 ounces spaghetti sauce (I used Bertolli Tomato and Basil)
Mix ricotta cheese, parsley, garlic, egg, salt, pepper, Parmesan cheese and mozzarella cheese until well-blended. DO NOT COOK manicotti shells. Stuff manicotti shells with the cheese mixture and return the stuffed shells to the plastic trays they came in. (A large Ziploc bag works great as a make-shift pastry bag to pipe the cheese mixture into the manicotti shells. Simply spoon the cheese mixture into the bag, cut off a small portion of one of the bottom corners and squeeze the cheese through the hole into the shells.) Wrap tightly with plastic wrap and place in a gallon-sized Ziploc freezer bag.
Serving day instructions:
Defrost stuffed shells in the refrigerator. Pour 1 1/2 cups spaghetti sauce evenly over the bottom of a greased 13x9x2 baking dish. Place manicotti noodles in the sauce. Pour the remaining portion of sauce plus 1/2 cup hot water over the manicotti noodles (I just added the hot water to the jar and shook to incorporate.)
Cover tightly with aluminum foil. Bake at 350 degrees for 1 1/2 hours or until the manicotti shells are tender. Top with mozzarella or Parmesan cheese if you wish.