Pasta > Italy > Stuffed Manicotti >
1 package manicotti pasta
1 to 2 C spaghetti sauce (prepared or homemade)
3 to 4 C mozzarella cheese, grated
1 C ricotta cheese
2 eggs, beaten
4 TBS Parmesan cheese
1 TBS dried parsley
Salt & black pepper to taste
Olive oil or nonstick cooking spray
Cook the manicotti pasta according to package directions; drain gently on paper towels and allow to cool. Preheat oven to 350-degrees F.
In a large bowl, mix together the mozzarella cheese, ricotta cheese, eggs, Parmesan cheese, parsley, and the salt and black pepper. Using a small spoon as not to break up the pasta, stuff the manicotti with the cheese mixture; also use fingers to stuff manicotti if necessary. Lightly grease a baking dish with olive oil or nonstick cooking spray; place stuffed manicotti evenly on the bottom of the dish. Pour spaghetti sauce over manicotti; add more Parmesan cheese on top. Bake covered for twenty to twenty-five minutes, or until the cheese has melted.
Sauce: To prepare homemade tomato sauce, try Shenanchie's Pasta Sauce.
Variation: Add cooked ground beef or chicken to the cheese mixture before stuffing the pasta. Another option is to use Jumbo Shells in place of the manicotti pasta, along with Italian sausage or Johnsonville's Irish O'Garlic Sausage (see photos below; click on images to view larger sizes in a new window):
Recipe featured in the Food Fare Cookbook.
*Jumbo Shells (manicotti) and Irish O'Garlic sausage images (C) Shenanchie.
Food Fare Culinary Collection: Italian Cibaria
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