Stuffed Manicotti Alfredo - cooking recipe

Ingredients

10 manicotti, cooked and drained
FILLING
16 ounces ricotta cheese
1/2 cup parmesan cheese
4 cups mozzarella cheese
1 egg, beaten
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
ALFREDO SAUCE
1/2 cup real butter (no subs!)
1 cup cream (half & half will work in a pinch)
1/2 - 3/4 cup parmesan cheese
1 pinch salt and pepper
garlic powder, to taste

Preparation

Prepare the alfredo sauce. Melt the butter in a med. saucepan. Whisk in cream and Parmesan cheese and seasonings. Simmer for 15 minutes on low heat, being careful not to boil or let stick. Remove from heat.
Preheat the oven to 375 degrees.
Prepare the filling. In a small bowl, stir together ricotta, 2 1/4 cups mozzarella cheese, Parmesan cheese, egg and seasonings.
Make sure shells are drained well.
Spread a thin layer of alfredo sauce in the bottom of a 9x13 baking dish. Using a pastry bag or zip-top bag, fill the shells and arrange them on the sauce. Pour the remaining sauce on top of the shells. Cover and bake for 35-40 minutes. Uncover and sprinkle with the remaining mozzarella cheese. Bake 10 minutes more or until cheese is just melted, but not browned and manicotti shells are heated through.