Manicotti Supreme

Preheat oven to 425 F.

In a large saucepan add both types of tomatoes as well as the salt, pepper, basil, oregano, thyme, cayenne pepper. Stir well and cook on medium low heat.

Fill a large pot 2/3 full of water and add the salt. Bring to a boil and add the large shells. Cook for 8 minutes. Drain the shells in a colander and set aside.

In a smaller bowl add ricotta cheese and mozzarella (and Parmesan or Romano if using) and stir well.

Stuff shells with the cheese mixture until plump, lay each stuffed shell into a large glass baking dish (9″ x 12″ x 4″) in a single layer with the filling side facing up. Add the heated tomato mixture over the stuffed shells. Cover dish with aluminum foil and bake at 425 F for 35 minutes.

Serve with a robust green salad!

Note: I am allergic to garlic and do not use it in recipes, please feel free to add if you choose.