Ingredients
14 pieces (8 oz.) CREAMETTE Manicotti, uncooked
3 cups (about 26-oz. jar) spaghetti sauce
1 cup water
2 cups (15 oz.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preparation
Heat oven to 400°F. In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently. Reduce heat; keep warm. In bowl, stir together cheeses, parsley, 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; cover with foil. Bake 40 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer. 6 to 8 servings. 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). Bake at 350°F. 60 minutes or until hot and bubbly
