Manicotti

12 large manicotti shells
4 cups shredded mozzarella
2 cups ricotta cheese
1/2 cup parmesan cheese
6 TBS fresh chopped basil
1 (26-ounce) jar spagetti sauce
1 pkg sliced mushrooms
1 small diced onion
3 cloves garlic
2 tablespoons of EVOO

Preheat oven to 350'F
Spray 13x9 baking dish with Pam

Cook pasta according to directions on package. Drain, rinse cool, let dry on paper towels

In skillet: Heat EVOO (olive oil) on Med, add minced garlic, onions and mushrooms. Saute untils onions are opaque and mushrooms are done.

For Filling: In large bowl combine: Mozzarella, ricotta and fresh basil.

Using spoon, carefully stuff shells with mixture.

And Mushroom mixture to the spagetti sauce.

Place 2 cups in BOTTOM of dish then arrange shells on top. Pour remaining sauce over shells. Sprinkle with any extra mozzarella.

Bake for 15 minutes

Sprinkle with parmesan and bake for 10 minutes longer.

I like to serve with a salad and crescent rolls.

You can also add italian sausage to the sauce.

(from Mary)