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Ingredients
- 8 manicotti or 16+ large shells, cooked al dente
- 1 TB olive oil
- 2 garlic cloves, minced
- 2 TB italian parsley, minced
- 16 oz ricotta cheese
- 2 eggs
- 1/2 tsp each salt and pepper
- tomato sauce
- grated Parmigiano-Reggiano, for garnish
Preparation
Step 1
Cook pasta in boiling salted water until slightly less than al dente. They will finish baking in the oven.
In medium skillet, heat olive oil and add garlic and parsley; saute until tender, about 3 minutes.
Cool slightly and add to large bowl. Add ricotta, eggs, and s&p; mix well.
Preheat oven to 375 and grease a 13x9 pan. Stuff pasta with ricotta filling. Spread 1/2 cup tomato sauce on the bottom of the pan. Arrange shells in a single layer. Cover with sauce. Keep layering. Top with grated cheese.
Bake until heated through, about 25 minutes. Serve with extra sauce on the side.