Three Cheese Stuffed Manicotti

Preheat oven to 400ºF. Cut off the tip (not the root end) of garlic bulb, exposing the cloves. Place in small baking dish. Drizzle with olive oil, using your fingers to rub the olive oil all over the cut. Cover the dish with foil and bake for 35 minutes.

Cook manicotti noodles according to package instructions.

In medium bowl, mix ricotta, mozzarella, Parmesan, egg, parsley and at least 6 cloves from the roasted garlic (please see notes).

In 8 x 11 inch casserole dish, spread 1 cup marinara sauce. Stuff each manicotti with cheese mixture. You can stuff half of the manicotti, turn so you are holding the mixture in with the palm of your hand, and stuff the other side. Place in dish and repeat until all noodles are filled.

Top with remaining marinara. Cover and bake at 350ºF for 40 minutes. Allow to cool for 5 minutes, top with remaining parsley and serve.

Notes:
• Roasted garlic is very sweet and mild.
• If you press on the stem end of the baked garlic clove, it will easily squeeze out into the cheese mixture. I use a fork to mix the cheese mixture so I can break up the roasted garlic.