Manicotti

INGREDIENTS

2 28 ounce cans

crushed tomatoes (Roma tomatoes (I prefer Contadina brand))

2 tbsp

extra virgin olive oil

3 cloves

garlic (, finely mined)

1/2 tsp

crushed red pepper flakes (, optional)

1/2 tsp

salt

1 tbsp

dried basil

1 tsp

dried parsley flakes

3 cups

part-skim ricotta cheese

4 oz

freshly grated parmesan cheese

8 oz

shredded mozzarella cheese

large egg (, lightly beaten)

3/4 tsp

salt

1/2 tsp

freshly ground black pepper

2 tbsp

fresh parsley leaves (, chopped (or 2 1/2 teaspoons dried parsley))

1/4 cup

fresh basil leaves (, chopped (or 1 teaspoon dried basil))

no-boil lasagna noodles ((I use barilla brand - or substitute store-bought manicotti shells))