| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian, Pastas |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Ricotta cheese |
| 1/2 |
lb |
Shredded mozzarella cheese |
| 1/2 |
c |
Grated parmesan cheese |
| 2 |
|
Eggs |
| 1 |
t |
Salt |
| 1 |
t |
Parsley flakes |
| 1/8 |
t |
Pepper |
| 32 |
oz |
Jar spaghetti sauce |
| 1 |
|
Box manicotti pasta |
INSTRUCTIONS
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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