Ingredients
8 manicotti noodles
1 pound ricotta
1 whole egg
1/4 cup grated Parmesan
2 tablespoons minced parsley leaves
Salt and pepper
Marinara Sauce
1 cup shredded mozzarella

Instructions
Preheat oven to 375 degrees and start a large pot of water to boil.

Combine the ricotta, egg, Parmesan, parsley, and salt and pepper.

Cook the manicotti in boiling water for 6 minutes. Remove, rinse, and drain the noodles. Shake off the excess water as you remove each square. Blot off any excess water.

Spread a little sauce onto the bottom of a 9 by 12-inch baking pan. Pipe the filling into the noodles and arrange on in the pan. Cover the stuffed noodles with sauce and spread on a handful of mozzarella. Bake for 45 minutes.


Marinara Sauce
Ingredients
1/3 cup olive oil
2 garlic cloves, thinly sliced
Salt and freshly ground pepper
2 (28-ounce) cans crushed plum tomatoes
10 basil leaves, chopped (or 1 tablespoon dried)
1 tablespoon dried oregano
1 tablespoon chopped parsley leaves

Instructions
In a medium saucepan over medium-low heat, heat the oil. Saute the garlic, salt, and pepper for 5 minutes or until the garlic is softened. Add the remaining ingredients, then raise the heat to medium-high, and bring to a simmer, stirring often. Simmer for 30 minutes.