Cheese Manicotti

• 14 -16 manicotti, cooked and set aside
• 1 12 cups favourite pasta sauce
• 2 -3 cups grated mozzarella cheese (or more or less)
• 4 cups ricotta cheese
• 2 12 cups grated mozzarella cheese (can use more)
• 2 cups grated parmesan cheese
• 14 cup finely grated onion (NO MORE)
• 1 -2 minced fresh garlic clove (no more than 2 cloves!)
• 4 medium eggs, slightly beaten
• 1 pinch dry oregano
• 1 pinch dry basil
• salt and pepper

1. Set oven to TO 375.
2. Butter a 13 x 9-inch pan.
3. Mix all the filling ingredients together, then cover and place in the fridge for 1 or more hours (up to 24 hours) to blend the flavors.
4. Remove the filling from the fridge and stuff the cooked pasta shells (careful not to overstuff or they will open when baked).
5. Place the shells side be side in the buttered baking dish.
6. At this point the shells can be covered and refrigerated to be baked later.
7. Drizzle about 1-1/2 cups (or a little more) of the pasta sauce evenly over the shells (do not cover the shells completely).
8. Sprinkle with about 2-3 cups of mozzarella cheese on top (or use desired amount).
9. Cover LOOSLEY with foil, and bake for about 30-35 minutes.
10. Uncover and bake for another 5-10 minutes.
11. Let sit for about 5-7 minutes before serving.
12. Delicious!

favourite pasta sauce, mozzarella cheese, ricotta cheese, mozzarella cheese, parmesan cheese, onion, fresh garlic, eggs, oregano, basil, salt

Taken from www.food.com/recipe/cheese-manicotti-66661 (may not work)