April's Manicotti Recipe

I sort of "borrowed" this from my College Buddy April. She used to make it for us and it is now one of my "go-to" meals to impress the company.

April's Manicotti Recipe
(not gluten free unless you can find gluten-free manicotti noodles)
Ingredients:
2 16oz containers of Ricotta Cheese
8 oz Shredded Mozzerella Cheese (I use closer to 16 oz though)
2 tsp sugar
1 egg
1 pound browned hamburger (ground sirloin if you want it fancy).
2 pkgs of manicotti (tubes are easiest, but you can use shells if you like)
2 regular sized jars of Spaghetti Sauce (I prefer Ragu - any variety or mix them)
Dry spices added per your taste preference:
salt & pepper
basil
oregano
Supplies:
1 Mixing Bowl
1 Saucepan or kettle for boiling water
1 baking pan 9x13 (can be glass or metal, but if using metal please treat with non-stick spray before adding any food).

Directions:
1-In large mixing bowl, add the Ricotta Cheese, sugar, 1/2 of the Mozzerella cheese, egg, and spices. Mix well.
2 -In large saucepan/kettle Partially boil the manicotti noodles for 2 minutes. Do not let the noodles cook fully, you just want to soften them a little bit, remove them from the water quickly before they finish cooking.
3 - Hand-stuff the Ricotta Cheese mixture into the shells. Be careful not to crack/split/or break open the shells, but fill them up as much as you can with the Cheese mixture. Some people like to use a baggie with a hole cut out of the corner to squeese it into the shells, or use a spoon, but I find it is more effective (and fun) to just use your hands. For neatness and easy storage, place the stuffed manicotti back into the plastic trays (most manicotti noodles are prepacked in plastic trays when you pull them out of the pasta box - it is easy to keep the noodles off the messy counter if you put them back into the trays temporarily. You may have some leftover to freeze for another meal and this is an excellent carrying/storage tray for them also).
4 - Preheat oven to 375 degrees
5 - Brown the hamburger, drain off and discard the grease.
6 - Mix 1 jar of sauce in the hamburger.
7 - Pour some of the sauce/hamburger into the pan (perhaps 1/4 thick), then place several stuffed manicotti noodles into the pan side by side - as many as you can fit into the pan, make sure they are not touching and if needed pour some sauce in between the manicotti to keep them separted a little bit - then cover with sauce until tops of the manicotti are hidden. Sprinkle the remainder of the mozzerella cheese on top the sauce. (if you have leftover manicotti noodles or sauce, you can make another pan's worth or freeze them for a later time).
8 - Bake in the oven (until cheese is lightly browned and sauce is bubbly) - approximately 45-60 mins (depending on your oven).
9 - Remove from oven, let cool for 10 mins before serving.
Serving suggestions: pair with salad of greens, slice olives, parmesean cheese, in oil/vinegar dressing. Recommend any Italian red wine for pairing (Chianti, Montepulciano, Nero D'avola, Sangiovese, etc) or a Cabernet Sauvignon.