Italian recipes

Manicotti - Cheese Filled

Course : Italian
Source: Ronzoni Pasta Box
Serves: 4

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Ingredients:

8 ounces manicotti shell pasta -- (1 package)

15 ounces ricotta cheese -- (1 container)

3 cups mozzarella cheese -- shredded

1 1/2 cups parmesan cheese -- grated

2 medium eggs

2 tablespoons parsley -- chopped

1/4 teaspoon salt

1/4 teaspoon white pepper

1/8 teaspoon nutmeg

3 cups spaghetti sauce -- (see ragu ala bruno)

8 ounces manicotti shell pasta -- (1 package)

15 ounces ricotta cheese -- (1 container)

3 cups mozzarella cheese -- shredded

1 1/2 cups parmesan cheese -- grated

2 medium eggs

2 tablespoons parsley -- chopped

1/4 teaspoon salt

1/4 teaspoon white pepper

1/8 teaspoon nutmeg

3 cups spaghetti sauce -- (see ragu ala bruno)

Preparation / Directions:

Cook Pasta- Bring 5 quarts of water to a rolling boil. Put pasta shells in water and stir. Return to boil and cook uncovered for 6-8 minutes. Avoid overcooking. Rinse in cold water. Drain well. The Filling- Mix together the ricotta cheese, 2 cups of the mozzarella and 1 cup of the Parmesan cheese, the 2 eggs, pasrley, salt and pepper and nutmeg. Stuffing- Arrange the pasta shells in a single layer to fill. Spoon the mixture into the manicotti shells, using at least 1/3 cup filling per shell. Place the filled shells in a single layer in a greased 13 x 9 inch baking dish. Pour 2 cups of the spaghetti sauce over the manicotti shells. Sprinkle the remaining mozzarella and Parmesan cheeses over the top. Bake in 350F oven for 35 minutes or until hot all the way through. Serve with extra spaghetti sauce. Modified slightly for more filling.

Manicotti - Cheese Filled

Ingredients:

Preparation / Directions:

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