12 large manicotti shells
4 c. shredded Mozzarella cheese, divided
2 c. Ricotta cheese
6 tbsp. chopped fresh basil
1 (26 oz.) jar spaghetti sauce, divided
1/2 c. grated Parmesan cheese

Preheat oven to 350°F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.

For filling, in medium bowl, stir together 3 cups Mozzarella with the Ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with cheese mixture. Spoon 2 cups spaghetti sauce in dish. Arrange stuffed pasta over sauce. Pour remaining sauce over top of pasta. Sprinkle with remaining Mozzarella cheese.

Bake manicotti for 15 minutes. Sprinkle with Parmesan; bake for 10 minutes longer. Serve immediately.

Serves 6.