Cheese Stufed Manicotti

By cindygwest

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

Details

Adapted from food.com

Preparation

Step 1

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.