1 pint ricotta cheese 8 oz shredded mozzarella 1 cup shredded parmesan (divided) 3 eggs 1 heaping tbsp dried parsley 1 tsp dried diced garlic 1/2 tsp onion powder salt and pepper to taste 1 24 oz jar pasta sauce 5 1/2 oz manicotti pasta 4 tbsp water

Preheat oven to 350F

Soak manicotti shells in hot tap water while preparing stuffing.

In a large bowl, combine ricotta, mozzarella, 3/4 cup parmesan, eggs, parsley, garlic, and onion powder. Salt and pepper to taste. Mix well.

Fill bottom of 9x13 baking dish with 1/4 inch pasta sauce. Add 4 tablespoons of water into dish and mix evenly into sauce. Stuff each manicotti with cheese mixture and arrange over the sauce. Spread remaining sauce on top.

Cover tightly with aluminum foil and bake for one hour. During last five minutes, remove foil and melt remaining parmesan on top.

Can be made with fresh onion/garlic. We like Prego Traditional sauce with this recipe.