Stuffed Manicotti

Directions

1. 1
   Preheat Oven 350*F.
2. 2
   Lightly coat a 9x13 baking dish w/ cooking spray.
3. 3
   Cook MANICOTTI according to package directions, less 1-2 minutes - MANICOTTI should be al dente - drain and rinse with cold water until cool. Remove to paper towels to dry. Shells are easier to stuff if cool.
4. 4
   *Prepare BECHAMEL Sauce*.
5. 5
   In a Med saucepan, melt the BUTTER over medium heat. Add the FLOUR and whisk until smooth (2 mins).
6. 6
   Gradually add the MILK, whisking constantly until the sauce thickens (5-10 mins). DO NOT BOIL Sauce.
7. 7
   Remove sauce from heat and stir in the SALT, PEPPER & NUTMEG. (Sauce can be prepared & refrigerated for up to 3 days; excellent cream sauce for any pasta dish.).
8. 8
   In a large bowl mix together RICOTTA, 3/4 cup PARMESAN, Egg YOLKS, BASIL, SALT & PEPPER and any OPTIONAL Ingredient.
9. 9
   Stuff the MANICOTTI (I use either a baby spoon or a small butter knife, stuff from both ends, don't over stuff, should have enough for at least 10-11 shells).
10. 10
    Reserve 1/4-1/3 Cup of the BECHAMEL Sauce, then layer the remaining BECHAMEL Sauce in the bottom of the baking dish, swirl 1/4-1/3 Cup tomato sauce into the BECHAMEL.
11. 11
    Lay the stuffed MANICOTTI side-by-side in dish on top of the sauce.
12. 12
    Top the MANICOTTI with the remaining tomato sauce, covering the pasta completely; swirl the reserved BECHAMEL Sauce on top.
13. 13
    Lightly cover with foil and Bake for 30 minutes; remove foil and bake for another 15 minutes.
14. 14
    Sprinkle with 1/4 Cup PARMESAN and bake for another 5-15 mins, until bubbly in the center and cheese is melted.
15. 15
    Let sit for 5-10 mins before serving.