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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 7 |
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A delicious baked pasta recipe with a blend of three creamy cheeses. I experimented with different ingredients for the cheese filling and found this delicious blend. Ingredients:
1 (8 ounce) package manicotti pasta |
16 ounces ricotta cheese |
6 ounces shredded mozzarella cheese, divided |
6 ounces shredded monterey jack cheese |
2 tablespoons sour cream |
1/3 cup dried bread crumbs, seasoned |
1/4 cup chopped fresh parsley |
salt and pepper to taste |
2 cups spaghetti sauce |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
3. Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
4. In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
5. Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
6. Bake in preheated oven uncovered for 40 minutes; serve.
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