Stuffed Manicotti

I love Italian food, but there's the little problem of everything has tomatoes in it! Not that I'm bitter. :)
This recipe has a great flavor, even leaving out the tomatoes. I cut the quantities in half since there are only two of us (yes that picture is a half recipe). Then I usually make it again about a week later since I have all the stuff ready to go!
Stuffed Manicotti
1 pkg manicotti shells
1 16 oz carton cottage cheese
2 cups mozzarella cheese, grated
1/2 cup Parmesan cheese
2 eggs, well beaten
1 Tbsp parsley flakes
1 quart spaghetti sauce (I use Alfredo sauce, but the red would have looked nicer on top)

Cook manicotti according to package. Drain. While cooking, mix the cheeses, eggs, and parsley in a bowl. In a 9x13 pan, spread sauce to cover bottom of pan. Fill each shell with cheese mixture until it spills out both ends. Place shells in pan. Top with sauce and sprinkle with mozzarella and Parmesan cheese. Bake at 350˚ for 25-30 min or until cheese is melted.

Variations:
I cook a chicken breast in the pressure cooker, then shred it and add it to the whole mix before stuffing. I gotta have some meat in my dinner. :)

I also add a dash or two garlic powder.

I use nowhere near a quart of sauce. Just enough to cover the bottom of the pan and the top of the pasta.