Ingredients
1 8 oz. package manicotti shells
4 cups Miceli's Shredded Mozzarella Cheese
2 cups Miceli's Ricotta Cheese
1 cup Miceli's Grated Parmesan Cheese
1 tbsp. garlic, minced
1 egg
2 tbsp. dried basil
2 26-ounce jars pasta sauce

Preparation
Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.

Preheat oven to 350°F. Lightly grease a 9"x13" inch baking dish.

In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, ½ cup Parmesan cheese, garlic, egg and basil. Stuff cooked manicotti with the mixture.

Spread 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.

Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan and continue baking until mozzarella is melted and bubbly, about 10 minutes.