Stuffed Manicotti

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1 recipe of tomato sauce of your choice (recipe to follow)

12 manicotti
2 peppers, diced
about one cup of chopped mushrooms (I forgot this on Sunday)
several green onions, chopped up
2 cups ricotta or cottage cheese
1/2 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
2 eggs, slightly beaten

Boil water for manicotti -- these should be somewhat undercooked so that they don't split from over-cooking. They'll be firm.

In a pan with about 1 tsp oil saute peppers, green onions and mushrooms until a bit tender. Put into bowl and allow to cool.

Mix ricotta (or cottage cheese) with parmesan, mozzarella and two beaten eggs. Stir in the cooled vegetables.

Stuff the manicotti! You should be able to fill 12, but maybe only 11.

Put a bit of the tomato sauce in the bottom of the pan. I use my lasagne pan for this many manicotti. Then place each stuffed manicotti in the baking pan. Cover with the remaining tomato sauce and then sprinkle with more mozzarella.

Cover the whole thing and bake at 375 for about 40 minutes. Take the foil off and let the cheese bubble a bit.

This is the tomato sauce I used Sunday, but I have also made a basic chunky tomato sauce from Canadian Living. That one is from that pasta book, Janice, the one I can't find again. (Tomato Red Pepper Sauce, recipe in separate post)

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