Easy Cheesy Manicotti {Egg-free}

My husband was craving ravioli, not an egg allergy friendly food.  I scoured my local grocery store for an egg-free variety and there was none to be found.  I wanted to come up with something that would satisfy his craving but that would be less time consuming than homemade egg-free ravioli.  So, I came up with this cheese manicotti recipe.  He loved it!  Cheesy pasta dishes are also great for the pickiest of kids!

If you like this easy cheesy manicotti, try this recipe for baked spaghetti.   

Easy Cheesy Manicotti

8 oz package of dried manicotti

16 oz can tomato sauce

½ t dried oregano

½ t dried marjoram

1 t garlic powder

16 oz part-skim ricotta

½ c grated parmesan cheese

2 c part-skim mozzarella cheese, finely shredded

½ t freshly ground pepper

1 T dried parsley

Preheat oven to 350^o.  Cook pasta according to package directions.  While pasta is boiling, mix tomato sauce, oregano, marjoram and garlic in a small sauce pan.  Simmer sauce uncovered for about 10 minutes.  To prepare the filling, mix ricotta, parmesan, mozzarella, pepper and parsley.  Once the pasta is cooked, rinse in cool water to stop the pasta from cooking further.  Fill the cooked manicotti with cheese mixture and place in a glass baking dish.  Pour sauce over the top and bake for about 25 minutes.  Let sit 5 minutes prior to serving. 
Serves  4-6