Classic Cheese Stuffed Manicotti

I shouldn't have bragged to you yesterday about catching the sneaky mouse. I slept good last night knowing my little mouse friend was no longer with us, but to my surprise this morning I saw not one, but TWO more sneaky little mice running from behind my couch into the kitchen. Last year we didn't have a problem with mice because we had cats living in the fence row behind our house (the fence row's only about 10 feet away). This summer the possums ran the cats off and now we have mice :( To make matters worse, my husband's more scared of mice than me... and I'm terrified! He once thought he was going to shoot a mouse under the cabinet. I know what you're thinking.... really, we're not hillbillies! Enough mouse rambling. Here's a wonderful tried-and-true recipe that's been a favorite in our house for years. This wonderful meatless entrees perfect for company, yet easy enough for a week night meal. Miss Picky Pants Makayla will even eat these delicious cheese stuffed shells. I hope your family enjoys it as much as we have :)

Two exciting things are happening this week. My crock pot nacho supreme recipe will be in a local recipe contest (and with your help I will hopefully get enough votes to make it to the cook-off...I'll post more info on Wednesday) and Thursday I will be the SITS featured blogger!

CLASSIC CHEESE STUFFED MANICOTTI
1 package manicotti noodles (14 pieces)

1 3/4 cups (15 oz container) ricotta cheese

2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 TBSP chopped fresh parsley

1/2 tsp salt

1/4 tsp pepper

3 cups (28 oz jar) spaghetti sauce

extra mozzarella and Parmesan cheese for topping (optional)

Cook pasta according to package directions; drain. Cool in single layer on foil. Heat oven to 350. In large bowl, stir together cheeses, parsley, salt and pepper; spoon into cooled pasta tubes (I always slit them long ways, stuffed them and then place them seam side down into dish). Spread thin layer of sauce on bottom of 13x9 inch baking dish; arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta; cover with foil. Bake 40 minutes. Remove foil; top with extra cheese if desired and bake 15 minutes or until hot and bubbly.