12 Manicotti noodles
2 cups shredded mozzarella cheese
2 cups ricotta cheese
1/2 cup fresh basil leaves, minced
1/4 dry bread crumbs (Italian seasoning)
1 1/2 cups milk
2 Tbs. flour
1 tsp. worchester sauce
1/4 red pepper flakes, crushed
1 cup fresh parmesan cheese, shredded
Preheat oven to 375 degrees. Spray a 13"x9" baking dish with nonstick cooking spray. Prepare the manicotti noodles according to the package directions (most are the same.) Transfer the noodles to paper towels and keep warm.
In a small bowl, stir together the mozzarella cheese, ricotta cheese, basil and bread crumbs. Using a small spoon, stuff the manicotti with the cheese mixture. Arrange in a single layer in the baking dish.
In a medium sauce pan, combine the milk, flour, worchester sauce and red pepper flakes. Use medium-high heat and bring to a boil and stir constantly until the sauce thickens. Stir in 1/2 cup of the parmesan cheese.
Pour the sauce over the manicotti noodles and completely cover the top. With the remaining 1/2 parmesan cheese, sprinkle the top. Cover with foil and bake for 20 minutes or until bubbly.
Uncover the foil, turn the oven to broil and broil for 2 minutes.
Cut into 6 servings and serve with a fresh stem of parsley.
To make this low-fat use low fat or fat free cheeses and skim milk.