| 1 box | BARILLA Manicotti |
| 1 jar | BARILLA Tomato & Basil Sauce |
| 1 container (15 ounces) | ricotta cheese |
| 2 cups (8 ounces) | mozzarella cheese, shredded |
| 1/2 cup | fresh parsley, chopped |
| 1 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
| 2 tablespoons | freshly grated Parmigiano Reggiano cheese |
COOK Manicotti for 5 minutes; rinse under cold water and drain. Cover; set aside.
PREHEAT oven to 375 F.
MIX ricotta cheese, mozzarella cheese, parsley, salt and pepper in medium bowl.
POUR one cup of Tomato & Basil Sauce in a 9x13 inch baking dish.
FILL Manicotti with filling; place in baking dish. Pour remaining sauce over shells; sprinkle with Parmigiano cheese.
COVER with foil; bake for 30 to 35 minutes or until heated thoroughly.
May substitute Italian Bakiing Sauce for Tomato & Basil Sauce.