Manicotti

2 cups spaghetti sauce, divided

1-3/4 cups Ricotta Cheese

1-1/2 cups Mozzarella Cheese

1/2 cup Parmesan Cheese

1 egg, beaten

1 tsp. basil

12 manicotti shells, cooked, rinsed in cold water

HEAT oven to 350°F.

SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and basil until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.

FILL manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover.

BAKE 40 min. or until heated through.

Baked Beans

6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
2 Jalapeno Peppers, diced (seeding is optional)
5 1/2 cups cooked beans (2 cups uncooked)
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 – 1 Tbsp. mustard

Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno pepper until tender.

In a large mixing bowl combine beans, brown sugar, ketchup and mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

Place in a 350° oven and bake for 1 hour.