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1
Cook the manicotti shells according to the directions on the box.
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2
Drain in colander and set aside to dry.
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3
Mix all the ricotta, 2 cups mozzarella, and 1/4 cup parmesan in a bowl.
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4
Add an extra handful of mozzarella and a little more parmesan if you like it cheesier.
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5
I like a lot of flavor in my manicotti so I just keep adding the basil and Italian seasoning until I think it's enough.
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6
If you don't like a lot of seasoning, just put 1 tsp.
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7
of each in.
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8
If not, just keep adding until it's seasoned to your taste.
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9
You can also add a dash of salt and pepper if you like or a little bit of garlic.
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10
Preheat oven to 350.
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11
Once the shells are drained and the cheese is mixed together, begin stuffing the shells.
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12
Be careful because they have a tendency to split.
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13
Pour about half of the marinara sauce in the bottom of the baking dish and spread evenly before you place the shells in the dish.
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14
Once all the shells arranged in the baking dish, pour the remainder of the marinara sauce on top.
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15
Then add any leftover cheese on top of the sauce.
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16
Sprinkle with basil and Italian seasoning.
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17
Cover with aluminum foil.
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18
Bake for about 30 minutes.
