Stuffed Manicotti

I always enjoy making this traditional Italian recipe. It's a nice way to fill my craving for something yummy and Italian, but something different than same old spaghetti or lasagna. The tomato sauce mixes with the filling when you eat it and ends up a little like tomato cream. It's very yummy and easy to make. It can even be prepared ahead of time then popped in the oven right before you are ready to eat.

12 Jumbo manicotti shells

2 eggs, beaten

1 (15 oz.) container ricotta cheese

2 1/2 cups shredded mozzarella cheese

1/4 cup Parmesan cheese, grated

1/2 teaspoon Italian seasoning

1 (15 oz) can tomato sauce

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

Cook pasta according to package directions for half the time; drain, rinse and drain again. Set aside.

Mix eggs, ricotta, 2 cups mozzarella, grated Parmesan and Italian seasoning in a bowl.

Stuff pasta with cheese mixture and arrange in a large greased baking dish

Preheat oven to 350 degrees. Mix tomato sauce, basil and garlic powder.

Pour sauce over stuffed pasta. Sprinkle with remaining mozzarella. Bake for 20 minutes or until bubbly.