2 cups ricotta cheese
1 cup shredded mozzarella
1 cup Vermont sheep's milk cheese
1 cup sharp cheddar cheese
1/2 cup freshly grated
Vermont Aged Mountain Cheese
1 cup coarsely chopped fresh basil
Salt and pepper, to taste
3 cups tomato sauce
1 box manicotti noodles
In large bowl, combine ricotta with the mozzarella, egg, basil, salt, and pepper.
Prepare manicotti noodles according to package directions.
Preheat oven to 350 degrees F.
Coat the bottom of a 3-quart baking dish with one cup of the tomato sauce.
Spoon 3 tablespoons of the filling into each noodle, or use a pastry bag filled with cheese mixture and fill each noodle.
Pour the remaining 2 cups of tomato sauce over the manicotti.
Sprinkle with the Vermont Aged Mountain Cheese.
Bake 15-to-20 minutes, or until the tomato sauce is bubbling and the manicotti are heated through.
Serve piping hot.