Manicotti

You can use any pasta for this - manicotti, jumbo shells, or lasagna noodles. If you use lasagna, cook them and lay them out, spread the cheese mixture down the noodle and roll them up.
 

Manicotti

1 pkg Manicotti, cooked according to package directions (maybe one minute less)
1 15 oz container Ricotta Cheese
1 Egg
1/2 cup Parmesan Cheese, grated
1 cup Mozzarella Cheese, grated (plus 1 more cup for serving)
1 tsp Basil
1 tsp Oregano
1 quart Marinara Sauce (I make it up ahead and freeze it; a jar of sauce also works but it probably costs more!)

Preheat oven to 350*. Cook pasta according to package directions, only take them off about a minute early and drain.  Spray a 13x9 baking pan with cooking spray.

Mix ricotta, parmesan and mozzarella cheeses with the egg and herbs. Spoon into cooked pasta, and set into prepared pan. Pour sauce over all and bake for 20-30 minutes, until bubbly.

If serving immediately, top with additional mozzarella cheese. Put it back in the oven for a few minutes to melt if desired.

If freezing, portion the manicotti (and make sure you get sauce for each one, too) into freezer-safe containers and freeze. To serve, thaw and bake until warm, and top with mozzarella cheese.

For a super easy and quick marinara sauce, take some pizza sauce and add diced tomatoes and sauteed veggies, and cooked ground beef if you like.