Manicotti Supreme

• 1 can (16 Oz. Size) Whole Tomatoes
• 1 can (8 Oz. Size) Diced Tomatoes
• 1/4 teaspoons Each: Salt, Black Pepper, Oregano, Basil, Thyme, Cayenne Pepper
• 1 box 16 Ounce Box Large Shells
• 2 pinches Salt To Boiling Water
• 1 carton 8 Ounce Carton Ricotta Cheese
• 1 package 16 Ounce Package Shredded Mozzarella Cheese
• 1/2 cups Grated Parmesan Cheese Or Romano Cheese (optional)

1. Preheat oven to 425 F.
2. In a large saucepan add both types of tomatoes as well as the salt, pepper, basil, oregano, thyme, cayenne pepper.
3. Stir well and cook on medium low heat.
4. Fill a large pot 2/3 full of water and add the salt.
5. Bring to a boil and add the large shells.
6. Cook for 8 minutes.
7. Drain the shells in a colander and set aside.
8. In a smaller bowl add ricotta cheese and mozzarella (and Parmesan or Romano if using) and stir well.
9. Stuff shells with the cheese mixture until plump, lay each stuffed shell into a large glass baking dish (9 x 12 x 4) in a single layer with the filling side facing up.
10. Add the heated tomato mixture over the stuffed shells.
11. Cover dish with aluminum foil and bake at 425 F for 35 minutes.
12. Serve with a robust green salad!
13. Note: I am allergic to garlic and do not use it in recipes, please feel free to add if you choose.

tomatoes, tomatoes, salt, large shells, salt, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/manicotti-supreme/ (may not work)