Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Manicotti; 8-oz |
| 1 \N | Container Ricotta cheese; 15 oz |
| 2 cups | Mozzarella cheese; shredded |
| ½ can | Parmesan cheese; grated |
| 1 \N | 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