Cheese Stufed Manicotti

Photo by Cindy W.
Adapted from food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food.com

Ingredients

  • 14

    pieces ronzoni manicotti, uncooked

  • 3

    1⁄2 cups two 15 oz. containers ricotta cheese

  • 2

    cups shredded mozzarella cheese

  • 1

    ⁄2 cup grated parmesan cheese

  • 2

    eggs

  • 2

    tablespoons chopped fresh parsley

  • 1

    ⁄2 teaspoon salt

  • 1

    ⁄4 teaspoon ground black pepper

  • 1

    ⁄8 teaspoon ground nutmeg

  • 25

    ounces spaghetti sauce

Directions

Heat oven to 350°F Bring 5 quarts of water to a rapid boil. For best results, add 1 tablespoons of salt. Add pasta and stir; return to rapid boil. Cook uncovered, stirring occasionally, for 4 to 6 minutes. Remove noodles from boiling water and place them in a bowl of cold water. Tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven. In a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings. Pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan. Spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan. Pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and Parmesan cheese. Cover with foil; bake 35 minutes or until hot and bubbly. Remove from the oven and serve.

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