Wednesday, November 17, 2010

Cheese-Filled Manicotti

Cheese-Filled Manicotti
You will love this version of tried and true ingredients...pasta, red sauce, and cheese!
Cheese-Filled Manicotti

12 large manicotti shells
4 cups shredded mozzarella cheese, divided
15-oz. container ricotta cheese
1 egg
6 T. chopped fresh basil OR 2 T. dried basil (I used 1 1/2 T. dried)
1 (26 oz) jar prepared spaghetti sauce (like Prego), divided
1/2 cup grated Parmesan or Romano cheese
Preheat oven to 350 degrees.  Spray a 9x13 baking dish with Pam.  Cook pasta according to directions.  Drain.  Rinse with COLD water.  Let pasta dry on paper towels.  
For filling, in a medium bowl, stir together 3 cups mozzarella with ricotta, parmesan, egg, and basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.  Spoon 2 cups of spaghetti sauce into prepared baking dish.  Arrange stuffed pasta over sauce.  Pour remaining spaghetti sauce over top of pasta.  Sprinkle with remaining mozzarella.  Bake manicotti for 15 minutes.  Sprinkle with a little more Paremesan.  Bake for 10 minutes longer.  Serve immediately.  Enjoy!

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