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Alright, don’t linger, let’s plan this mike's ez cheesy manicotti menu with 21 elements which are undoubtedly easy to find, and we have to process them at the very least through 5 measures. You should devote a while on this, so the resulting food could be perfect.

Composition of Mike's EZ Cheesy Manicotti:

1. Provide for ● For The Ricotta Cheese Mixture [all room temp]
2. You need 1 Pound - Fresh Ricotta Cheese
3. Require 1 Cup of Shredded Parmesan Cheese [+ reserves for topping]
4. Provide 1 Cup Shredded Mozzarella Cheese [+ reserves for topping]
5. You need 1/2 (8 oz) Package Philadelphia Cream Cheese
6. Provide 1/2 Cup Fresh Parsley [+ reserves for topping]
7. Give 1/2 Cup of Fresh Chives [+ reserves for topping]
8. Give 1/4 for Fresh Basil [+ reserves for topping]
9. Require 1 tbsp of Dried Oregano [+ reserves for topping]
10. Get 1 - LG Egg
11. Take 1 tsp - Fresh Ground Black Pepper [+ reserves for topping]
12. Need - ● For The Spaghetti Sauce
13. Need 2 (1 Pound) for Jars Spaghetti Sauce [your favorite brand]
14. Give 10 Cloves of Whole Garlic [smashed & fine minced]
15. Prepare 1/2 Cup for Fresh Parsley
16. Require 1/2 Cup of Fresh Chives
17. Need 1 tsp - Fresh Ground Black Pepper
18. Provide ● For The Pasta
19. Give 2 LG Boxes EX LG Pasta Shells
20. You need of ● For The Topping Options
21. Require as needed Fine Diced Tomatoes

Mike's EZ Cheesy Manicotti step by step:

1. Boil your oversized pasta shells as per manufactures directions. Usually 10 minutes. Add salt and a dash of olive oil to your water.
2. Mix everything together in the Cheese Section. I usually add this mixture in a large Ziploc bag for easy mixing and piping purposes.
3. Place a layer of spaghetti sauce, minced or whole garlic, oregeno, fresh basil, fresh parsley and ground black pepper into two oven safe baking sheets. Disposables work best.
4. Layer pasta shells dome side up so cheese and sauce can pile deep inside and pipe on your ricotta cheese mixture. Then drizzle on more spaghetti sauce, shredded parmesan and mozzarella cheese, fresh basil, oregano and black pepper on top.
5. Seal both up tightly and bake at 400° for 30 minutes. Serve with a tangy Italian salad to cut the richness of the cheeses and super thick garlic bread slices to the side. Enjoy!

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