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Cheesy Manicotti

Total time = 30 minutes
Three-cheeses in this dish will satisfy your cheese buds.

1 pkg. (8 oz.) manicotti
1 container (15 oz.) part-skim ricotta
1 pkg. (8 oz.) mozzarella, shredded
2 logs (4 oz.)
1 egg
4 Tbl. chopped parsley, divided
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
2 cans(14.5 oz. each) diced tomatoes, 1 can drained
1 Tbl. olive oil
1/3 cup grated Parmesan
directions
Preheat your oven to 350 F. Grease a 13" by 9" baking dish. Cook pasta.

Combine ricotta, mozzarella, chevre, egg, half the parsley, thyme, salt, and pepper until smooth.

Scoop cheese mixture to a large resealable storage bag. Push mixture toward one corner and twist bag closed. Make a 3/4" cut in one corner and squeeze filling into each pasta tube. Arrange manicotti in a single layer in baking dish.

In medium bowl, combine tomatoes, oil, and remaining 2 Tbl. parsley. Pour mixture evenly over pasta, sprinkle with grated Parmesan cheese.

Bake 35 minutes, until sauce is bubbly and filling is cooked. Let stand 10 minutes before serving.

suggestions
The manicotti dish will freeze very well for later meals.