1 (8 oz.) pkg. manicotti pasta (Barilla)
2 (8 oz. ea.) pkgs. cream cheese, whipped
1 tbsp. chopped parsley
1 tbsp. chopped oregano
1 cup water
salt and pepper, to taste
1 (24 oz.) jar spaghetti sauce with mushrooms (your choice)
4-8 slices bacon, cooked to a crisp (optional)

In large 3-quart pot prepare manicotti according to package directions. When almost fork tender remove from water and let rest on paper towels.

Whip two packages of cream cheese with chopped parsley and oregano and a pinch of salt and pepper. Once noodles are cool, fill each noodle with cream cheese filling (about 2 tablespoons each). Set aside until ready to bake.

In a casserole dish, arrange stuffed manicotti. Add 1 cup water, a pinch of salt and pepper and entire jar of mushroom spaghetti sauce. Place several crisp bacon slices, already cooked, all over the top of the spaghetti sauce, to give the dish a smokey flavor, if desired. Cover dish tightly with tin foil.

Bake at 350°F for 60 minutes.

Submitted by: Ann Hale