12 large manicotti shells
4 cups shredded mozzarella cheese
2 cups ricotta cheese
2 tbsp. dried basil
1 26 oz. jar of prepared spaghetti sauce (I use Prego Ricotta Parmesan)
1/2 cup grated parmesan cheese

Cook pasta, drain and let cool. For filling, mix 3 cups mozzarella cheese, ricotta and basil. Stuff pasta shells carefully. (I use a teaspoon.) Pour small amount of sauce in the bottom of a large casserole dish. Place stuffed manicotti inside dish. Pour remaining sauce on top of pasta, the put remaining mozzarella and parmesan cheeses on top.

Bake at 350°F for 25 minutes.