Ricotta (whole milk, vinegar, salt), mozzarella (pasteurized milk and skim milk, cheese cultures, salt, enzymes), pecorino Romano (pasteurized sheep's milk, salt, rennet lamb's, cultured milk), herbs, spices, salt, pasta (semolina durum (niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), white flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), eggs, water, salt.

1. Preheat oven to 380 degrees
2. Add a thin layer of sauce on the bottom of a bake safe pan then layer the manicotti.
3. Top the manicotti with a generous amount of sauce of choice.
4. Bake for 30-45 minutes or until sauce is bubbling and manicotti is heated through.
5. Optional: Five minutes prior to finishing remove the manicotti and top with cheese of choice. Bake until cheese is melted or broil until cheese gets a yummy crust.
6. Let cool for 10 minutes prior to serving.

Makes 2-3 servings