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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 7 |
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This is from a old box of manicotti and I have used this recipe for about 10 years and am also asked for it. So I thought that all of you would like to have it also. Great to serve with a Caeser Salad and Garlic Bread. So Enjoy Ingredients:
14 pieces manicotti, uncooked |
3 1/2 cups ricotta cheese (two 15 oz containers) |
2 cups mozzarella cheese, shredded, divided |
1/2 cup parmesan cheese, divided |
2 eggs, whisked |
2 tablespoons parsley, chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon nutmeg, ground |
1 1/2 cups spaghetti sauce (14 oz jar) |
Directions:
1. Heat oven to 350°F.
2. Cook pasta according to package directions, drain. Lay flat on foil to cool.
3. Meanwhile in large bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese, 1/4 cup Parmesan cheese, eggs, parsley and seasonings. Spoon about 1/3 cup cheese mixture into each pasta tube.
4. Place into a 13 x 9 baking pan that has been sprayed with cooking oil.
5. Pour spaghetti sauce over filled pasta. Sprinkle with remaining mozzarella and parmesan cheese.
6. Cover with non-stick foil.
7. Bake for 35 minutes or until hot and bubbly.
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