You can save money by substituting small curd cottage cheese for the ricotta cheese in this recipe. Drain the cottage cheese in a small-mesh strainer for at least 10 minutes before using.
12 jumbo manicotti shells
2 eggs, beaten
15 oz ricotta cheese
2 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1/2 tsp Italian seasoning
15 oz tomato sauce
1/2 tsp dried basil
1/4 tsp garlic powder
Cook pasta using package directions for half the time; drain, rinse and drain again. Set aside. Mix eggs, ricotta, mozzarella, 1/2 cup Parmesan and Italian seasoning in a bowl.
Stuff pasta with cheese mixture and arrange in a large greased baking dish.
Preheat oven to 350°F. Mix tomato sauce, basil, garlic powder and remaining Parmesan.
Pour sauce over stuffed pasta. Sprinkle with remaining Parmesan. Bake for 20 minutes or until sauce is bubbly.
For a colorful presentation, use spinach-and tomato-flavored manicotti in addition to the plain.