We love manicotti stuffed with cheese. I didn't have any manicotti shells, but I had a 1/2 box of jumbo shells, so I used them instead. Everyone liked it and thought it tasted just like regular manicotti.
RICOTTA STUFFED SHELLS
16 Jumbo Shells (about 1/2 box)
1 3/4 cups (15 oz. container) ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
2 TBSP parsley
1/2 tsp salt
1/4 tsp pepper
1 jar spaghetti sauce
Cook pasta according to package directions; drain and rinse in cold water to stop cooking. Heat oven to 350. In large bowl stir together 1 3/4 cups mozzarella cheese (leaving 1/4 cup for topping), ricotta cheese, parmesan cheese, parsely, salt and pepper. Mix well. Spread thin layer of spaghetti sauce in bottom of 13x9 baking dish. Fill shells with cheese and arrange in a single layer over the sauce. Pour remaining sauce over pasta and top with remaining 1/4 cup of mozzarella. Cover with foil and bake 30 minutes. Remove foil; bake 15 minutes longer or until hot and bubbly.