Baked Stuffed Manicotti1 lb. Ricotta cheese
1 egg, slightly beaten
1/4 lb mozzarella cheese
1/4 lb. grated Parmesan cheese
1/4 c. italian bread crumbs
1 Tbsp parsley
2 tsp sugar
1/4 tsp salt
1 jar Spaghetti sauce, I like Bertolli basketti sauce, it's not as acidic
1 small can Contadina Pizza sauce
Combine all ingredients except sauces, mixing well. Fill uncooked manicotti shells using a small spoon, or fingers-make sure you work any air bubbles out during the filling process.
Mix the sauces together. Drizzle a little olive oil in the bottom of a 9 x 13 inch glass casserole, to prevent the pasta from sticking. Add a heaping spoonful of sauce and spread around pan.
Arrange stuffed shells in a single layer, cover with remaining sauce.
Cover with foil and bake at 400 for 40 minutes. Remove foil; sprinkle with more Parmesan cheese and bake another 5-10 minutes.