1 c. ricotta cheese
1/2 c. grated Parmesan
1 tsp. oregano
1/4 tsp. salt
4 oz. shredded Mozzarella
1/2 c. chopped black olives (optional)

Mix ingredients and set aside. Cook manicotti or jumbo (large) shell macaroni in salted boiling water 5-6 minutes. Fill drained shells with cheese mixture. Pour half of 15 oz. seasoned tomato sauce into bottom of 9x13 inch baking dish.

Arrange shells in sauce and pour remaining sauce over top. Sprinkle with 4 oz. shredded Mozzarella. Bake uncovered at 400 degrees for 20 minutes.