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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 7 |
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This recipe is pretty quick and easy, that's why I like it. I found this recipe on the back of the Ronzoni Manicotti noodle box. The best way to prep the noodles is to pre-boil the noodles, making them still firm enough to stuff but soft enough for them to finish cooking when you bake the dish in the oven. Ingredients:
14 pieces ronzoni manicotti, uncooked |
3 1/2 cups two 15 oz. containers ricotta cheese |
2 cups shredded mozzarella cheese |
1/2 cup grated parmesan cheese |
2 eggs |
2 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/8 teaspoon ground nutmeg |
25 ounces spaghetti sauce |
Directions:
1. Heat oven to 350°F
2. Bring 5 quarts of water to a rapid boil. For best results, add 1 tablespoons of salt.
3. Add pasta and stir; return to rapid boil.
4. Cook uncovered, stirring occasionally, for 4 to 6 minutes.
5. Remove noodles from boiling water and place them in a bowl of cold water. Tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven.
6. In a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings.
7. Pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan.
8. Spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan.
9. Pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and Parmesan cheese.
10. Cover with foil; bake 35 minutes or until hot and bubbly.
11. Remove from the oven and serve.
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