INGREDIENTS

INSTRUCTIONS

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.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

Nutrition (calculated from recipe ingredients)
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Calories: 693
Calories From Fat: 374
Total Fat: 42.5g
Cholesterol: 211.3mg
Sodium: 2215.1mg
Potassium: 514mg
Carbohydrates: 13.8g
Fiber: <1g
Sugar: 2.8g
Protein: 62.3g