| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Italian |
Italian, Pasta, Cheese/eggs |
6 |
servings |
INGREDIENTS
| 1/2 |
lb |
Fresh mozzarella cheese; dice |
| 2 |
lb |
Ricotta cheese |
| 1/4 |
lb |
Prosciutto; 1/4-inch dice |
| 2 |
|
Eggs |
| 1/2 |
c |
Parmesan cheese; freshly grated |
|
|
Salt and freshly ground black pepper |
| 1/4 |
c |
Minced fresh parsley |
| 14 |
|
Manicotti shells |
| 3 |
c |
Tomato sauce; (meat or marinara) |
| 1/2 |
c |
Freshly grated parmesan cheese |
INSTRUCTIONS
CHEESE FILLING
TO MAKE THE FILLING: combine all the filling ingredients and mix very
thoroughly. Heat 4 to 6 quarts of salted water to the boil in a large
pot; add 2 tablespoons oil to help prevent pasta from sticking. Add
half of the manicotti and cook for 6 to 8 minutes, or until not quite
al dente. Stir occasionally with a long-handled fork. Hold a strainer
over the pot and use a slotted spoon to remove 1 or 2 manicotti at a
time from the boiling water, placing them in the strainer. Shake
manicotti free of water over the pot. Spread a clean kitchen towel on
the kitchen counter. Place the manicotti side by side on the towel,
which will absorb all the remaining moisture. (The shells must be
completely dry before stuffing.) Repeat until all shells are cooked.
Cool. Generously butter a baking dish, 13 x 10 inches. Fill each
shell with some of the stuffing, letting a little of the stuffing
come out on either end. This is best done with a pastry tube and a
large nozzle; otherwisew use a regular teaspoon. Lay the stuffed
manicotti side by side in the buttered dish and surround them with
any manicotti shells you may not have sufficient stuffing for. Pour
half the tomato sauce over the shells and sprinkle with 1/2 cup
Parmesan cheese. Bake in a preheated moderate oven for 15 to 20
minutes. Heat remaining tomato sauce to serve separately. Serve with
additional Parmesan Cheese.
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