Cheese-Stuffed Manicotti (Uncooked Noodles) - cooking recipe

Ingredients

15 large manicotti (do not boil)
1 (16 ounce) container ricotta cheese
2 cups mozzarella cheese (shredded)
1 cup provolone cheese (shredded)
1/3 cup parmesan cheese (grated)
1 egg
2 tablespoons parsley
1/4 teaspoon salt and pepper (to taste)
9 1/2 ounces Prego spaghetti sauce (traditional)
1 cup water
cream cheese (optional)
garlic (optional)
basil (optional)
onion (optional)
crushed red pepper flakes (optional)

Preparation

In medium bowl combine ricotta, mozzarella, provolone, parmesan, eggs, parsley, salt and pepper, and any optional ingredients.
Stuff shells by repeatedly twisting uncooked noodles against the bottom of the bowl.
Place stuffed manicotti in 9x13 inch pan. (Leave one shell empty from box in order to accommodate all manicotti into pan).
In small bowl empty jar of Prego.
Fill empty Prego jar with about 1 cup of water and shake to grab remaining sauce from jar and pour into bowl.
Stir sauce then pour over manicotti noodles.
Cover with foil and freeze.
Heat oven to 375. Cook for 45 minutes covered and 45 minutes uncovered, or until the sauce is bubbling on the sides.