Manicotti

12 large shells
4 c mozzerella cheese
2 c ricotta cheese
2 TBS dried basil
26 oz jar prepared speghetti sauce
1/2 c parmesean cheese

Preheat oven to 350. Spray 13X 9 pan. Cook pasta according to package directions. Drain and rinse; let cool. Let pasta dry on paper towels.

For Filling:
Stir 3 c mozzeralla cheese with ricotta and fresh basil. Using tsp, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 c speghetti sauce into prepared baking pan. Arrange stuffed shells over sauce. Pour remaining sauce over top of pasta. Sprinkle rest of mozzerlla cheese. Bake 15 min then top with parmesean cheese, bake 10 minutes longer.