Cheese filled manicotti

Yield: 1 Servings

Measure Ingredient
1 pack Manicotti; 8-oz
1 Container Ricotta cheese; 15 oz
2 cups Mozzarella cheese; shredded
½ can Parmesan cheese; grated
1 Whole egg
1 tablespoon Parsley or oregano; chopped
¼ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Nutmeg
2 cups Spaghetti sauce
⅓ cup Walnuts; optional

Prepare pasta as directed on package; drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, mix ricotta cheese, 1½ cups of the mozzarella cheese, ¼ cup of the Parmesan cheese, the egg, parsley, salt, pepper and nutmeg. Spoon mixture into manicotti shells, using at least ⅓ cup per shell. Place filled manicotti shells in a single layer in greased 13 x 9 inch baking pan. Pour spaghetti sauce over manicotti shells. Sprinkle with remaining ½ cup mozzarella cheese and ¼ cup Parmesan cheese. Bake at 350 deg F for 35 minutes or until hot. Makes 4 servings.

When we made this we added the walnuts.....I prefer to use a ½ cup.....

As a side meat, use Italian Hot Sausage.

Recipe by: Suzy-Q Lewis

Posted to Bakery-Shoppe Digest V1 #487 by "hlewis@..." <hlewis@...> on Jan 3, 1998

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