Super Easy Working Mom'S Manicotti - cooking recipe

Ingredients

8 ounces manicotti, uncooked about 14 pieces
26 ounces spaghetti sauce, approx. 3 cups
1 cup water
15 ounces ricotta cheese, approx. 2 cups
8 ounces mozzarella cheese, shredded approx. 2 cups
1/4 cup parmesan cheese, grated (we prefer the three cheese blend of asiagio,parm and romano)
1 egg
2 tablespoons parsley, chopped fresh
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 lb Italian sausage (can sub assorted veggies for sausage if desired such as peppers, zucchini, aubergine, etc)
1 (7 ounce) can mushrooms, sliced and drained
garlic, to taste
1 teaspoon italian seasoning
salt, to taste
pepper, to taste

Preparation

Heat oven to 400\u00b0F.
Cook thoroughly sausage and mushrooms (or saute assorted veggies if making veggie version) with garlic,italian seasoning and salt and pepper to taste.
In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently.
Reduce heat; keep warm.
In bowl, stir together cheeses, parsley, egg, salt and pepper; spoon into uncooked pasta tubes.
Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce.
Pour remaining sauce over pasta; sprinkle with cheese if desired and cover with foil.
Bake 40 minutes or until hot and bubbly. Remove foil; bake 5 minutes longer.
Serve -pasta and filling will be HOT!
Enjoy!
To make ahead and freeze:
MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes.
Cover tightly with plastic wrap; then foil.
Freeze up to 2 months.
Thaw in refrigerator overnight (casserole is too dry if heated from frozen state)May want to add a small amount of additional moisture- water or sauce.
Bake at 350\u00b0F 60 minutes or until hot and bubbly.