 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
âI created this recipe when I was having company and couldn't decide whether to serve seafood or Italian,â explains Kathy Kysar of Homer, Alaska. âIt was a big hit! I usually add a little extra hot sauce to give it that special kick.â TIP: âTry the cream cheese mixture in other types of pasta shells,â advises Kathy. Ingredients:
1 jar (24 ounces) meatless spaghetti sauce |
1/4 teaspoon hot pepper sauce |
2 cans (6-1/2 ounces each) minced clams |
1 carton (8 ounces) ricotta cheese |
4 ounces cream cheese, softened |
1/4 cup spreadable chive and onion cream cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1/3 cup grated parmesan cheese |
1 teaspoon minced garlic |
1/2 teaspoon pepper |
1/4 teaspoon dried oregano |
8 manicotti shells, cooked and drained |
Directions:
1. In a large saucepan, combine spaghetti sauce and hot pepper sauce. Drain one can of clams; add clams to sauce. Stir in clams and juice from second can. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. Meanwhile, in a large bowl, beat ricotta and cream cheeses until smooth. Stir in the cheeses, garlic, pepper and oregano. Stuff into manicotti shells.
3. Spread 3/4 cup clam sauce into a greased 11-in. x 7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce.
4. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 4 servings.
|
|