New Recipe #3
January 6, 2012
This was a great recipe and very filling. Would be great with a meat sauce, also. It was important to lay the pasta tubes out to cool instead of leaving them in the strainer as they get smushed and break in the strainer. Piping was definitely the easiest way to fill the pasta tubes.
8 ounces manicotti
32 ounces ricotta cheese
8 ounces shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
3 tablespoons dried parsley, divided
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
14 ounces spaghetti sauce
- Preheat oven to 350 degrees.
- Cook pasta according to package directions. Drain and lay flat on foil to cool.
- Meanwhile, in a large bowl, add the ricotta, mozzarella, and parmesan, leaving just enough to sprinkle over the top later. Add the eggs and seasonings and mix well.
- Pipe or spoon cheese mixture into each pasta tube to fill and place in a 13 x 9 baking dish.
- Pour spaghetti sauce over the filled pasta and sprinkle with remaining mozzarella, parmesan, and parsley.
- Cover with foil and bake 35 minutes or until hot and bubbly.
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