Ingredients:

8 oz San Giorgio®® Manicotti
3 Tbsps butter
2 Tbsps flour
1 3/4 cups milk
8 oz shredded sharp Cheddar cheese
8 oz part-skim ricotta cheese
1 can (5 oz.) tuna, drained and flaked
1 each egg, slightly beaten
1 can (2.25 oz.) sliced ripe olives, drained
1/3 cup celery, chopped
2 oz shredded Parmesan cheese
1 Tbsp dried parsley flakes
  salt and ground black pepper, to taste

Cooking Directions:

1.  Preheat oven 375º F.

2.  Prepare pasta according to package directions; drain. Cut each pasta tube lengthwise and lay flat. Cover with a damp paper towel.

3.  Meanwhile, melt butter in medium saucepan; stir in flour. Continue to stir and cook 1 minute. Add milk; cook, stirring constantly until mixture boils and thickens. Remove from heat; add shredded sharp cheddar cheese. Stir until cheese is melted and sauce is smooth.

4.  In a medium bowl, stir together ricotta cheese, tuna, egg, olives, celery, 1/4 cup Parmesan cheese. parsley, salt and pepper.

5.  In a 9 x 13-inch baking dish spread 1/2 cup cheese sauce. On each pasta piece, drop 2 tablespoons ricotta mixture at one end. Roll and place, seam side down, in single layer in prepared dish.

6.  Spread remaining cheese sauce over pasta, covering pasta completely; sprinkle with remaining Parmesan cheese.

7.  Cover with foil; bake 25 minutes or until hot and bubbly.