2 pounds Imported Manicotti Shells
2 lbs Ricotta
Sicilian Sea salt
Freshly Ground Black Pepper
3 T Freshly Chopped Basil
3 T Freshly Chopped Flat Leaf Italian Parsley
1 cup Pecorino Romano Cheese
2 Cup’s Lisa’s Classic Tomato Sauce
Bring a large pot of salted water to a boil. Add the pasta and cook 2-3 minutes less than what is stated on package. Drain pasta, rinse in cold water and leave in colander.
In a large mixing bowl, beat by hand the ricotta,eggs, salt, pepper, basil, parsley, and 1/2 cup of Pecorino Romano.
In a large square casserole, pour 1 cup of Lisa’s Classic Tomato Sauce on bottom of casserole dish. Gently fill the manicotti shells with the cheese mixture. (A pastry bag works well, or an espresso spoon is helpful as it does not tear the shell). Place the stuffed manicotti in the casserole and cover with the rest of the sauce. The manicotti should be touching each other, but not overlapping. Cover with remaining tomato sauce, sprinkle with the rest of the Pecorino Romano and place in hot oven (400 degrees) for 10 minutes.