Finally the Right Recipe!

Ingredients: 12 large manicotti shells 4 cups shredded mozzarella cheese, divided 2 cups ricotta cheese 6 Tbls chopped fresh basil or 2 Tbls dried basil 1 (26 oz) jar prepared spaghetti sauce, divided 1/2 cup grated Parmesan or Romano Cheese 1. Preheat oven to 350 degrees F. Spray 13x9in baking dish with nonstick cooking spray. 2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels. 3. For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.  4. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.  5. Bake manicotti for 15 minutes. Sprinkle with the parmesan; bake for 10 minutes longer. Serve immediately. Tips: Put the cheese mixture in a. large, heavy duty resealable plastic food storage bag...

Ingredients: 12 oz bulk hot (or mild) Italian sausage 6 cloves fresh garlic 1 cup ricotta cheese 2 cups shredded mozzarella cheese 1 cup shredded Italian cheese blend 1 (8.8 oz) package refrigerated lasagna noodle sheets 2 cups marinara (or spicy) pasta sauce 1 Tbls olive oil Nonstick aluminum foil Steps: Preheat oven to 350 degrees F. Chop 6 cloves of garlic. Preheat large saute pan on medium-high for 2-3 minutes. Pour oil in a pan, then add sausage; cook 6-8 minutes, stirring occasionally, or until sausage has brown and no pink remains. Stir in garlic; cook 2-3 minutes or until garlic is fragrant and sausage is 165 deg F. Transfer sausage mixture to food processor bowl; process until fine (I kept mine a little chunky) Combine in a large mixing bowl: sausage mixture, ricotta cheese, and Italian cheese until blended. Place sausage mixture on half of the short side of each noodle sheet, then roll up tightly.  Spread 1 cup sauce evenly in the bottom of a 9-inc...