Three Cheese Manicotti
1 (8 ounce) package manicotti pasta
2 cups whole milk ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 1/2 cups (or 32 oz jar) tomato sauce
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water, sprinkle in some extra virgin olive oil and toss to prevent the noodles from sticking together.
Preheat oven to 350 degrees.
In a medium bowl, combine ricotta cheese, 1 cup of the mozzarella cheese, pecorino romano cheese, parsley, salt and pepper; using a pastry bag or a large zip lock bag with the corner snipped off, fill manicotti with cheese mixture.
In a 9x13 bake dish, spray with non-stick spray, then spread a thin layer of tomato sauce on the bottom and arrange manicotti in a single layer; spoon over remaining sauce. Top with remaining Mozzarella and Pecorino Romano cheese, parsley and bake for 45-60 minutes or just until cheese is melted and slightly browned.