Ricotta Stuffed Manicotti

Is there every anything wrong with cheese? And a lot of cheese?? This is stuffed full of three different cheeses; ricotta, Parmesan, and mozzarella. And all is right in the world.

Ricotta Stuffed Manicotti

2 packages Manicotti (about 21 pieces)
30 ounces part skim Ricotta cheese
3 eggs
1 TBSP dried oregano
3/4 c grated Parmesan cheese
1 TBSP dried parsley
1 1/2 tsp ground black pepper
3 cups marinara sauce (use your favorite or my recipe shown here)
3 cups shredded mozzarella
1/2 c grated Parmesan cheese
1/4 c chopped fresh basil leaves

Bring 8 qts of water in a 10 qt sauce pan, to a boil. Add 1 TBSP olive and 1 TSBP Kosher salt to the boiling water. Working in batches of 7 tubes of pasta  at a time, cook the manicotti for 7 minutes. Try not to let the manicotti touch each other while cooking. Once it has cooked for 7 minutes, remove from boiling water using a slotted spoon or tongs and place pasta on waxed paper to cool. Once all pasta is cooked, let is cool while you make the filling and prepare the pan.

Preheat oven to 350 degrees F.

Spread 1/2 c of marinara sauce in the bottom of 2- 9X13 pans.

In a large mixing bowl, mix together Ricotta cheese, eggs, oregano, 3/4 c Parmesan cheese, parsley and pepper. Using either a piping bag or a plastic zipper bag with the end cut off, fill the center of the manicotti with the Ricotta mixture, the place in the prepared 9X13 pan. Once all the manicotti are filled and in the pan, cover with the remaining marinara sauce. Then sprinkle with mozzarella cheese and the  1/2 c Parmesan cheese.

Bake at 350 degrees, covered with aluminum foil, for 30 minutes. Then remove foil and bake for an additional 15 minutes uncovered. Remove from oven and sprinkle with fresh basil leaves. Let sit for 5 minutes before serving.