Stuffed Manicotti- E.E.C. recipe

12 jumbo manicotti shells

2 eggs, beaten

1 15oz container ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese, divided

½ tsp Italian seasoning

1 15oz can tomato sauce

½ tsp dried basil

¼ tsp garlic powder

Cook pasta using package directions for half the time; drain, rinse and drain again.  Set aside.  Mix eggs, ricotta, mozzarella, ½ cup Parmesan and Italian seasoning in a bowl.

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

Mix tomato sauce, basil, garlic powder and remaining Parmesan.

Pour sauce over stuffed pasta.  Sprinkle with remaining Parmesan.  Bake at 350° for 20 minutes or until sauce is bubbly.