12 uncooked manicotti pasta shells
1 lb bulk Italian sausage
2 large cloves garlic, finely chopped
1 tsp dried oregano leaves
1 jar (26 oz) tomato pasta sauce
1 can diced tomatoes with Italian-style herbs, drained
1 egg
1 container (15 oz) ricotta cheese
3 cups shredded Italian cheese blend
Basil

Heat over to 350 degrees. Cook pasta shells as directed on the package. Drain and rinse with cold water to cool.

Cook sausage, garlic, and oregano until sausage is browned and drain. Stir in pasta sauce and tomatoes. Spread 1 cup of the meat sauce in a 13×9-inch glass baking dish.

In a bowl, beat the egg. Stir in the ricotta cheese and 2 cups of the Italian cheese blend. Spoon cheese mixture into a food storage bag. Cut a hole in one bottom corner of the bag and squeeze the bag to pipt out about 1/4 cup of the cheese mixture in each pasta shell. Arrange stuffed shells over the meat sauce in the dish. Pour the remaining meat sauce evenly over the shells.

Cover the dish with foil. Bake 35 - 40 minutes or until hot and bubbly. Top with remaining cup of Italian cheese blend. Bake uncovered 5 - 10 minutes longer or until cheese is melted. Sprinkle basil over the top before serving.