| 1 box | BARILLA Manicotti |
| 1 jar | BARILLA Italian Baking Sauce |
| 2 each | eggs |
| 1 container (15 ounces) | ricotta cheese |
| 1/3 cup | basil leaves, chopped |
| 1 teaspoon | salt |
| 1/2 cup | Parmigiano Reggiano cheese, freshly grated |
PREHEAT oven to 350°F.
COOK> Manicotti for 7 minutes; drain and rinse in cool water. Set aside.
HEAT> oil in large skillet over medium heat. Add and garlic and sauté 5 minutes, stirring occasionally. Set aside to cool.
BEAT> eggs lightly in medium bowl. Stir in ricotta, basil and salt.
SPREAD> ¾ cup Italian Baking Sauce over bottom of 13x9-inch baking dish.
FILL> Manicotti with cheese mixture and place in baking dish. Pour remaining sauce evenly over filled shells and sprinkle with cheese. Cover with foil.
BAKE> for 30 minutes. Uncover and continue baking 5-10 minutes or until cheese is melted.