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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is an easy recipe since you don't need to precook the pasta and the shells are firm when you try to stuff them. Ingredients:
1 lb part-skim ricotta cheese |
8 ounces shredded mozzarella cheese, divided |
3 tablespoons shredded parmesan cheese |
1 teaspoon sugar |
1 egg, slightly beaten |
2 -3 dashes nutmeg |
1 tablespoon dried parsley |
3 dashes ground black pepper |
14 manicotti, uncooked |
1 (15 ounce) can diced tomatoes |
1 (6 ounce) can tomato paste |
3/4 cup water |
1 tablespoon onion flakes |
1 teaspoon dried basil |
1/2 teaspoon dried rosemary |
1/4 teaspoon dried oregano |
1 teaspoon sugar |
3 dashes salt |
3 dashes ground black pepper |
Directions:
1. Preheat oven to 400°F.
2. Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
3. Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
4. Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
5. Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
6. Pour sauce over manicotti covering completely.
7. Cover baking dish with aluminum foil, crimping edges to seal tightly.
8. Bake for 40 minutes at 400°F.
9. Remove foil, sprinkle generously with remaining mozzarella.
10. Bake uncovered for 5 minutes or until cheese is melted.
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