Manicotti (For Lent)
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|Thu, 02-26-2004 - 10:16am|
5/8 (8oz) package manicotti pasta (my store didn't have this pasta so I used large stuffing shells)
1 cup and 2 T whole milk ricotta cheese
1 cup and 2 T shredded mozzerella cheese
2 T and 3/4 t grated parmesean cheese
1 T and 1/2 t chopped fresh parsley
1/4 t salt
1/8 t ground black pepper
2 (32 oz) jars spaghetti sauce (I ended up only using one)
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 and cool on waxed paper or aluminum foil to prevent the noodles from sticking together.
Preheat oven to 350 degrees F
In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill manicotti with cheese mixture.
In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.
As in if there wasn't enough cheese, right after I took it out of the oven I sprinkled some mozzerella cheese on top...it was so good but with being pasta it fills you up quick. If you try it let me know what you think.