Wednesday, September 24, 2014

Old World Manicotti

This is a great basic recipe for manicotti. The great thing about this recipe is that you can fancy up any portion of it. We've done stuffing with chicken and cheese, we've done alfredo sauce, a half-and-half red/white sauce, and we've done it just as is.

12 large manicotti shells
4 cups shredded mozzarella cheese, divided into 1 & 3
2 cups ricotta cheese
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 (26-ounce) jar prepared spaghetti sauce, divided

½ cup grated Parmesan or Romano cheese

  1. Preheat oven to 350ºF. Spray 13 x 9-inch baking dish with nonstick cooking spray.
  2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on wax paper and pat with paper towels.
  3. For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon (hands are better) carefully stuff pasta shells with prepared cheese mixture.
  4. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
  5. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.

  • Prep time: 20 minutes                
  • Cook time: 25 minutes   
  • Serves 6

No comments:

Post a Comment