Old World Manicotti

By Hklbrries

Another method used to stuff the cooked manicotti is to "pipe" the filling into the pasta. First, put the cheese mixture in a large, heavy-duty resealable plastic food storage bag. Then seal the bag and cut off one corner, making the cut about the same size as the manicotti opening. Then gently squeeze the bag to fill the pasta with the cheese mixture.

Ingredients

• 12 large manicotti shells
• 4 cups shredded Mozzarella cheese, divided
• 2 cups ricotta cheese
• 6 tbsp chopped fresh basil or 2 tbsp dried basil
• 1 (26 ounce) jar prepared spaghetti sauce, divided
• 1/2 cup grated Parmesan or Romano cheese

Details

Servings 6
Adapted from grandmaskitchenrecipes.com

Preparation

Step 1

Preheat oven to 350 F. Spray 13-by-9-inch baking dish with nonstick cooking spray.

Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.

For filling, in medium bowl, stir together 3 cups Mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.

Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining Mozzarella.

Bake manicotti for 15 minutes. Sprinkle with Parmesan; bake for 10 minutes longer. Serve immediately.