Manicotti

One of my favorite things to make is manicotti. It is a dish that looks like you have slaved all day, but it is really simple to put together. Serve with salad and bread and it makes for a great company meal. This recipe you stuff your noodles uncooked and can make it up ahead of time and refrigerate.

14 uncooked manicotti noodles
1 3/4 cups (15-oz.) part skim ricotta cheese
4 cups shredded mozzarella cheese (reserve 1 cup for the top)
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups (28-oz. jar) spaghetti sauce
1 cup water
1 lb. Italian sausage, browned

Heat oven to 400. Combine ricotta, 3 cups mozzarella, Parmesan, egg, parsley, salt & pepper; spoon into pasta tubes. Spread thin layer of sauce on bottom of 13x9x2 inch baking dish; arrange filled pasts in single layer over sauce. Combine remaining sauce, water and sausage. Pour over pasta; cover with foil. Bake 40 minutes. Remove foil; (top with shredded mozzarella if desired) bake 15 minutes longer or until hot and bubbly