INGREDIENTS

INSTRUCTIONS

CHEESE 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 remaini ng tomato
sauce to serve separately. Serve with additional Parmesan Cheese.
Per serving: 360 Calories (kcal); 23g Total Fat; (56% calories from
fat); 26g Protein; 14g Carbohydrate; 152mg Cholesterol; 1398mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 2 1/2 Fat; 0 Other Carbohydrates
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