1 pkg (8 oz) manicotti [about 14]
2 jars (27 oz each) marinara sauce
2 eggs
1 container (15 oz) ricotta cheese
4 cups (16 oz) shredded mozzarella cheese
1 cup grated parmesan cheese

Prep: Cook manicotti, drain. Preheat oven to 350 F. Spray bottom of 15 x 10 x 2 inch glass dish with no stick cooking spray [you could use a little smaller, but sauce will drip over]. In large bowl, beat eggs, stir in ricotta, 3 cups of mozzarella, and 3/4 cup of parmesan.

Assembly:
1. Spread 1 jar of sauce on bottom of baking dish.
2. Fill each cooked manicotti with ricotta mixture. Arrange filled manicotti in baking dish.
3. Top with second jar of sauce and remaining cheeses.

Cook: Bake, covered with foil until bubbly. About 45 minutes. Uncover and continue to cook until cheese is melted. About 5 minutes.

Serves 7 [2 shells each]
Weight Watchers: If use low fat ricotta and non fat mozzarella cheese, then 8 points for each serving.

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