Stuffed Manicotti

I am kicking myself; I forgot to take a picture of this! I won't say this is a favorite of mine, but Aaron really enjoyed it while I was away!

10-12 Manicotti Shells
1 Tablespoon olive oil
15-16 oz low fat Ricotta cheese
8 oz grated Mozzarella
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
2 eggs
2 tablespoon parsley flakes
cooking spray

1 jar spaghetti sauce
grated fresh parmesan cheese

1. Cook shells in boiling water with 1 tablespoon olive oil added. Boil for only 7 minutes and drain. Fill the pot up again with cold water and add the cooked shells. Let sit long enough to cool, drain, leaving enough water on the bottom to keep the pasta from sticking to the bottom (this step doesn't take as long as the recipe makes you think that it does)

2. Prepare the cheese filling by mixing together the ricotta, mozzarella, garlic powder, celery salt, eggs, and parsley flakes. Let sit for 15 to 30 minutes.

3. Spray 2 small square baking pans with cooking spray (I actually used 1 square 8x8 and 1 rectangular 9x13). Put a small amount of sauce in to coat the bottom.

4. Stuff each shell with cheese mixture. Pack them well. Set 8 or 9 in each pan with the open side up. Pour sauce over the top. Cover with aluminum foil and freeze.

5. Cook at 350 for 45 minutes. Remove the foil top and sprinkle the top with Parmesan cheese until the top is covered. Place back in the oven for 10 more minutes. Let sit 5 to 10 minutes before eating.