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Stuffed Manicotti
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. parsley
Salt & pepper to taste
1 package manicotti pasta
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, the eggs, the Parmesan cheese, the parsley, and the salt and pepper. Using a smaller spoon as not to break up the pasta, stuff the manicotti with the cheese mixture. You can also use your fingers to stuff the cheese mixture into the pasta. Lightly grease a baking dish, and place the stuffed manicotti evenly on the bottom of the dish. If you have extra pasta and sauce, you can also layer the manicotti. Pour spaghetti sauce over the manicotti, and add more Parmesan cheese on top. Bake covered for 20 to 25 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.
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