Cheese manicotti

2 (8-ounce) boxes manicotti shells
1 (24-ounce) carton ricotta cheese
1 pound mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 (8-ounce) package cream cheese, softened
2 (25.5-ounce) jars prepared spaghetti sauce

Prepare manicotti shells according to package directions. Rinse and set aside to cool.

In a large bowl of an electric mixer, combine the ricotta, mozzarella, Parmesan, Romano and cream cheeses until well-blended.

Carefully fill shells with the cheese mixture using your fingers, small spoon or a large pastry bag.

Spread 1 1/2 cups of spaghetti sauce over the bottom of a 9-by-13-inch pan. Layer stuffed manicotti shells into pan. Top with another 1 1/2 cups of sauce and place another layer of shells into pan. Pour remaining sauce over top and bake in a preheated 350-degree oven until hot and bubbly, about 30-35 minutes. Serve hot.

Joseph Daquilante, Chicago