| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Pastas, Italian |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Ricotta cheese |
| 1/2 |
lb |
Shredded mozzarella cheese |
| 1/2 |
c |
Grated parmesan cheese |
| 2 |
|
Eggs |
| 1 |
ts |
Salt |
| 1 |
ts |
Parsley flakes |
| 1/8 |
ts |
Pepper |
| 32 |
oz |
Jar spaghetti sauce |
| 1 |
lg |
Box manicotti pasta |
INSTRUCTIONS
CHEESE FILLING
Mix all ingredients for cheese filling thoroughly. Cook manicotti pasta
according to package directions. Drain; handling carefully, stuff each
shell with 1/3-1/2 c. of cheese filling. Cover the bottom of a 3 quart
baking dish with a thin layer of spaghetti sauce. Lay shells side by side.
Pour remaining sauce over stuffed shells. Sprinkle top with extra parmesan
cheese. Bake ate 350 degrees F for 40 minutes or until hot & bubbly. NOTE:
I find the manicotti pasta hard to stuff & use large shell shaped pasta
instead. Walt MM
Posted to MM-Recipes Digest V4 #249 by Walt Gray <waltgray@mnsinc.com> on
Wed, 11 Sep 1996.
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