Manicotti

• 14 pieces (8 oz.) CREAMETTE Manicotti, uncooked
• 3 cups (about 26-oz. jar) spaghetti sauce
• 1 cup water
• 2 cups (15 oz.) ricotta cheese
• 2 cups (8 oz.) shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Heat oven to 400u0b0F.
2. In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently. Reduce heat; keep warm.
3. In bowl, stir together cheeses, parsley, salt and pepper; spoon into uncooked pasta tubes.
4. Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta; cover with foil.
5. Bake 40 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer. 6 to 8 servings.
6. MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes. Cover tightly with plastic wrap; then foil.
7. Freeze up to 2 months. Thaw in refrigerator overnight (casserole is too dry if heated from frozen state).
8. Bake at 350u0b0F. 60 minutes or until hot and bubbly

creamette, spaghetti sauce, water, ricotta cheese, mozzarella cheese, parmesan cheese, parsley, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/manicotti-1277791 (may not work)