| 1 box | BARILLA Manicotti |
| 1 jar | BARILLA Marinara Sauce |
| 2 | eggs |
| 1 container (32 ounces) | part-skim ricotta cheese |
| 2 cups | shredded mozzarella cheese, divided |
| 1-1/2 cups | freshly grated Parmigiano Reggiano cheese,divided (may substitute with freshly grated Romano cheese) |
| 4 ounces | thinly sliced prosciutto, chopped |
| 1/3 cup | chopped parsley |
| 1/2 teaspoon | salt |
| 1/4 cup | fresh basil leaves, chopped |
PREHEAT oven to 350°F.
COOK Manicotti for one minute less than package directions; drain and rinse in cool water. Cover; set aside.
BEAT eggs lightly in medium bowl. Stir in ricotta cheese, 1-1/2 cups mozzarella cheese, 1 cup Parmigiano cheese, prosciutto, parsley and salt.
ADD basil to Marinara Sauce. Spread ¾ cup Sauce on bottom of 13x9-inch baking dish. Using small spoon, fill Manicotti with cheese mixture; arrange in baking dish.
POUR remaining Sauce over Manicotti. Sprinkle with remaining ½ cup of Parmigiano and mozzarella cheese. Cover with foil; bake for 35 to 40 minutes or until thoroughly heated.