Cheese Filled Manicotti

1 – 8 oz. box manicotti shells
1 – 15 oz. container low fat ricotta cheese
3 cups shredded reduced fat Mozzarella cheese, divided
1 cup grated Romano cheese, divided
2 cage free eggs
1 tbsp. dried basil
1 tbsp. chopped garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 – 24 oz. jars marinara sauce
Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8; drain and lay in a single layer to cool.

Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.

In a bowl, mix 2 cups mozzarella cheese, ricotta cheese, ½ cup Romano cheese, garlic, eggs, basil, salt & pepper. Stuff cooked manicotti with the mixture.

Spread 1 jar marinara sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining jar of sauce. Sprinkle remaining 1 cup Mozzarella cheese and ½ cup Romano cheese over the top.

Bake 35 minutes, until cheese is melted and sauce is bubbly. Let sit 5 minutes before serving.

Enjoy!