1 lb ricotta cheese
8 oz shredded mozzerella
box of manicotti shells
2 cans of spaghetti sauce (easiest, but use something homemade if you do things like that)
Mix the cheeses together in a bowl until creamy and smooth. Using a butter knife, stuff the uncooked shells with the cheese mixture.
All shells will fit side by side in a 9x13 pan. Generously pour both cans of sauce over the top and cover with foil.
Bake for 45 minutes in 375 degree oven.