GETTING READY

1. Cook the manicotti noodles, according to package instructions in salted water and run cool water gently over them as they drain in a colander in the sink. Let cool. Drain well and set aside.

2. Spray a 13-inch by 9-inch by 2-inch casserole dish with cooking oil spray.

3. Preheat oven to 375 degree F.

MAKING

For Marinara Sauce:

4. In a large, deep skillet, saute onion, green pepper, and minced garlic in extra virgin olive oil until nice and tender.

5. Add diced tomatoes with juice, salt, and ground black pepper. Stir and simmer, uncovered for about 30 minutes or until thickened.

6. Stir in fresh basil, chopped oregano, and chopped fresh parsley. Cook another 5 minutes or until the mixture thickens to desired consistency. Remove from heat and set aside.

For Cheese Filling:

7. In a large bowl, lightly beat the eggs.

8. Stir in ricotta cheese, 1 cup finely grated Parmesan cheese, mozzarella cheese, chopped parsley, sweet basil, fresh oregano, table salt, and ground black pepper. Mix well.

FINALIZING

9. Stuff each of the 14 cooled manicotti noodles with one-fourteenth of the cheese mixture.

10. Spread about 1 ½ cups of the marinara sauce evenly over the bottom of the greased dish.

11. Arrange the stuffed noodles and spread the remaining marinara sauce on top.

12. Cover casserole dish with aluminum foil and pop in preheated oven. Bake for 40 minutes.

13. Remove foil, sprinkle the remaining 1 cup of finely grated Parmesan cheese over the top, and bake, uncovered for 5-10 minutes or until cheese is brown and bubbly. You can also broil in the last 30 seconds.

SERVING

14. Remove from oven, cut into serving pieces and serve immediately with crostini.

For Crostini please check out this link - Betty's Easy Cheesy Crostini