| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Italian |
Casseroles |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Manicotti; 8-oz |
| 1 |
|
Container Ricotta cheese; 15 oz |
| 2 |
c |
Mozzarella cheese; shredded |
| 1/2 |
cn |
Parmesan cheese; grated |
| 1 |
|
Whole egg |
| 1 |
tb |
Parsley or oregano; chopped |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Nutmeg |
| 2 |
c |
Spaghetti sauce |
| 1/3 |
c |
Walnuts; optional |
INSTRUCTIONS
Prepare pasta as directed on package; drain. Rinse with cold water, drain
and arrange in single layer to fill. Meanwhile, mix ricotta cheese, 1 1/2
cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg,
parsley, salt, pepper and nutmeg. Spoon mixture into manicotti shells,
using at least 1/3 cup per shell. Place filled manicotti shells in a single
layer in greased 13 x 9 inch baking pan. Pour spaghetti sauce over
manicotti shells. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/4
cup Parmesan cheese. Bake at 350 deg F for 35 minutes or until hot. Makes 4
servings.
When we made this we added the walnuts.....I prefer to use a 1/2 cup.....
As a side meat, use Italian Hot Sausage.
Recipe by: Suzy-Q Lewis
Posted to Bakery-Shoppe Digest V1 #487 by "hlewis@cci-29palms.com"
<hlewis@cci-29palms.com> on Jan 3, 1998
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