Three Cheese Manicotti

Preheat the oven to 350°F. Coat a 13 by 9 inch baking dish with non-stick oil spray, reserve.

Bring a large pot of salted water to a boil and cook the manicotti pasta shells for 6 to 7 minutes. Drain, then return them to the pot with a drizzle of oil to prevent sticking. Let them cool while you make the filling.

In a large bowl, add the ricotta, 2 cups of Mozzarella, ½ cup Parmesan, garlic, basil, salt, pepper and nutmeg. Whisk the eggs together in a small dish, then add them to the cheese mixture and gently combine the filling.

Spread 1½ cups of marinara in the bottom of the baking dish and set it aside.

Scoop ½ of the filling into a plastic food bag, snip off the corner with scissors. Working with one pasta tube at a time, pipe the filling into the tube. Arrange the filled tube in the dish of marinara sauce. Repeat with the remaining pasta tubes and filling.

Pour the remaining marinara sauce over the top of the filled pasta tubes. Spray a piece of foil with non-stick oil and cover the dish.Transfer the dish to the oven and bake for 20 minutes then remove the foil and bake another 10-15 minutes until hot and bubbly.

Remove the dish from the oven and sprinkle the remaining mozzarella and Parmesan cheese over the top. Bake for 5 minutes or until the cheese melts. Garnish with chopped basil.