Ricotta Manicotti

Ricotta Manicotti
Ricotta Manicotti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Coarse salt and ground pepper

  • 1

    package (8 ounces) manicotti, cooked, drained, and cooled

  • 2

    containers (15 ounces each) part-skim ricotta cheese

  • 2

    large eggs, lightly beaten

  • 1/2

    teaspoon dried thyme

  • 1/2

    teaspoon dried oregano

  • 1 1/2

    cups shredded Parmesan cheese

  • 1

    ounce dried mushrooms such as shiitake (optional), soaked and drained (see cooks' note), and finely chopped (optional)

  • 4

    cups Basic Tomato Sauce

Directions

Directions 1.Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired. 2.Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each). 3.Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.

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