Manicotti for 2  

• 1 box Manicotti shells (you won’t use all of them, but I usually break one or two when stuffing them, so you’ll want to make about 8 or so. 
• ½ lb. Italian sausage (optional – I have never made them with meat, they’re just fine with cheese only if you prefer.)
• 1 ½ C meatless pasta sauce
• 1C ricotta cheese
• ½ C mozzarella cheese divided
• ¼ C parmesan cheese
• ½ t. Italian seasoning
• ¼ t. garlic powder
• ¼ t. pepper

1. Cook manicotti according to package directions
2. If you use meat, cook it and drain. Stir in sauce
3. Drain manicotti and rinse with cold water
4. In a bowl, combine ricotta, ¼ C of the mozz. cheese, parmesan, and seasonings
5. Stuff manicotti
6. Put in a greased 11x7x2 baking dish
7. Top with sauce
8. Bake uncovered @ 350 for 30-35 minutes.
9. Sprinkle with remaining mozz. cheese and bake 3-5 minutes longer until cheese has melted.

** If you have leftover cheese, just make more manicotti shells stuff them.  You might try stuffing the shells by filling a baggie with the cheese mixture, cutting a hole in the corner of the bag and then squeezing it out into the pasta. 

** This is REALLY good with garlic bread.  J