Manicotti

I first started making this dish to take to an "International" Dinner we had at church for our missionary emphasis week.  I'm not very creative when it comes to making dishes from other countries, so I figured I was safe with Italian cuisine.  I never have any leftovers to bring home.  If you want a little bite to this manicotti, add 1 lb. of cooked, crumbled spicy sausage to the cheese mixture.

1 pkg. manicotti noodles

1 lb. ricotta cheese

2 lg. eggs

1/2 lb. shredded mozarella

1 cup parmesan 

salt and pepper to taste

3-4 cups pasta sauce

parsley for garnish (optional)

1 lb. Jimmy Dean spicy sausage (optional)

Preheat oven to 350 degrees.

Boil manicotti noodles as directed on box, minus 2 minutes.  You want them nice and al dente so they don't split when you fill them.

While the manicotti is boiling, in a medium mixing bowl combine ricotta, mozzarella, parmesan, (sausage if using) salt and pepper.  Taste as you go to make sure your seasonings are right.  Add eggs once it tastes to your liking.  Fill a ziploc bag with the cheese mixture and snip a corner of the bag.  Pipe the cheese mixture into the manicotti noodles.  In a 9x13 dish, cover the bottom of the dish with a thin layer of pasta sauce.  Place filled manicotti on top of pasta sauce.  Cover completely with remaining sauce.  Top with extra mozzarella cheese.  Bake for 20-30 minutes until cheese is nice and bubbly.  Garnish with parsley.