12 large manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 Tablespoons chopped fresh basil or 2 Tablespoons dried basil
1 (26 oz) jar organic spaghetti sauce, divided
1/2 cup grated parmesan cheese or Romano cheese
Preheat oven to 350°. Spray a 9x13 baking dish with non-stick cooking spray.
Cook pasta according to package directions. Drain: rinse with cool water. Let pasta dry on paper towels.
For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over the top of the pasta. Sprinkle with remaining mozzarella.
Bake manicotti for 15 minutes. Sprinkle with the parmesan; bake for 10 minutes longer. Serve immediately.
