|
MANICOTTI
1 package manicotti noodles
(10-14 shells)
1 30-oz.jar spaghetti sauce--Prego
is best
1 lb. ricotta cheese
2 cups (12 oz.) grated mozzarella
cheese
1/2 cup parmesan cheese
1 egg
2 Tbsp. parsley, 1/2 tsp.
basil
1/2 tsp. oregano, 1/2 tsp.
nutmeg
1/2 tsp. garlic powder, 1/2
tsp. salt
1/4 tsp. pepper
Heat a large pot of water
to boiling, and cook manicotti
shells according to package
directions. Cook them all, as some will be damaged in cooking.
Drain in colander, rinse with cold water, and lay out on wax paper.
In medium bowl, mix ricotta,
mozzarella, and 1/4 cup
parmesan cheese. Add
egg and seasonings, and mix
well.
Pour thin layer of spaghetti
sauce to cover bottom of
9 x 13" baking pan.
Divide filling according to number
of intact manicotti shells,
filling each one with a small
spoon or frosting knife.
Arrange filled manicotti on topof sauce. Cover with remaining sauce.
Sprinkle
remaining 1/4 cup parmesan
cheese on top.
Bake in 350* oven for 40-45
minutes, or until bubbly and browned. Let stand 10-15 minutes before
serving.
Makes 6-8 servings.
|
