Cheesy Manicotti

By Addie

“Made with a three-cheese filling of ricotta, mozzarella and Parmesan, Grandma often got requests to make this classic manicotti for special occasion dinners. ”

Ingredients

• 1 box (8 ounces) manicotti shells
• 1 can (15 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 container (15 ounces) ricotta cheese
• 1 package (8 ounces) shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese, divided
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Step 1

Preheat oven to 350°F. Cook the manicotti shells according to the package directions for the least amount of time indicated. Drain. Separate the shells and place on a sheet of foil to keep them from sticking together.


Meanwhile, combine the tomato sauce, tomato paste, water, garlic, oregano and basil in a 2-quart saucepan until blended. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes.


Mix the ricotta, mozzarella, 1/2 cup Parmesan, the eggs, parsley, salt and pepper in a medium bowl.


Using a spoon, fill each shell with about 1/4 cup of the cheese mixture.


Pour 1 cup tomato sauce mixture in a 13- x 9-inch baking dish. Spread to cover the bottom evenly. Place the filled shells side by side in the dish. Pour the remaining tomato sauce mixture over the shells. Sprinkle with the remaining Parmesan. Bake until bubbly, 35–40 minutes.
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REVIEWS:

Grandma's Secret Tip:

You can prepare this dish up to 8 hours ahead. Just cover with foil and refrigerate until ready to bake.