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

Preheat oven to 350°F. Spray 13X9-inch dish with cooking spray. Cook shells according to pkg. directions, drain and rinse with cool water. Let dry on paper towels.

Mix filling. In a medium bowl stir together 3 cups Mozzarella, Ricotta and basil. Stuff shells with prepared cheese mixture. Can use a teaspoon to stuff or pipe filling into shells. Use a heavy-duty plastic storage bag or freezer bag. Put cheese mixture into bag and seal. Cut off one corner. Make a hole about the size as the opening of manicotti. Gently squeeze mixture into shells. Spread 2 cups spaghetti sauce into baking dish. Arrange stuffed shells over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.

Bake 15 minutes, sprinkle with parmesan or romano.

Bake for 10 more minutes. Serve warm.