Manicotti

1 ½ ricotta cheese
1 cup buffalo mozzarella
½ cup Parmesan cheese, freshly grated + ¼ cup for garnish
1 whole egg + 1 egg yolk
¼ cup finely chopped fresh parsley (Italian flat leaf, if possible)
3 garlic cloves, minced
3 Tbs. olive oil
2 ½ -3 cups Italian Plum tomato sauce (canned)
1 tsp. salt
12 manicotti shells

In a food process fitted with a steel blade, puree the ricotta, mozzarella and Parmesan cheese, whole egg, egg yolk and parsley (or mash ingredients with a fork until smooth).
Pour into a bowl; cover and chill for an hour or so.
In a deep-sided sauté pan set over medium-low heat, sauté the garlic in 2 ½ Tbs. of the olive oil.
Do not let the garlic brown or it will get bitter.
Add tomato sauce, mix thoroughly.
Remove from heat and set aside.
Bring several quarts of water to a boil.
Add salt and ½ Tb. Olive oil.
Cook the manicotti shells for 5 to 6 minutes, until they are partially cooked.
Drain and let cool.
Stuff the cheese mixture into the cooked shells, using a pastry bag or small spoon.
Pour ½ cup of the sauce in the bottom of a 9×13 inch baking dish.
Carefully place the shells in the pan and cover with the remaining sauce.
Sprinkle with freshly grated Parmesan.
Cover pan with foil and bake in a preheated 375-degree oven for 20 minutes.
Remove foil and bake for 10 more minutes.

Serves 4 to 6.