Cheese Stuffed Manicotti
Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins
Ingredients
- Servings: 7
- 14 pieces ronzoni manicotti, uncooked
- 3 1/2 cups two 15 oz. containers ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 eggs
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 25 ounces spaghetti sauce
Recipe
- 1 heat oven to 350°f
- 2 bring 5 quarts of water to a rapid boil. for best results, add 1 tablespoons of salt.
- 3 add pasta and stir; return to rapid boil.
- 4 cook uncovered, stirring occasionally, for 4 to 6 minutes.
- 5 remove noodles from boiling water and place them in a bowl of cold water. tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven.
- 6 in a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings.
- 7 pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan.
- 8 spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan.
- 9 pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and parmesan cheese.
- 10 cover with foil; bake 35 minutes or until hot and bubbly.
- 11 remove from the oven and serve.
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