Three-Day Manicotti
Posted
Sat, 02/11/06
I prepared my recipe for Stuffed Manicotti earlier this week, and the dish served us well for three days. I don't know why I make so much food when there is just the two of us (me and my husband); probably so it will last longer than one day.
Stuffed Manicotti
1 package manicotti or jumbo seashell pasta
Cook the manicotti or jumbo seashell pasta according to package directions; drain gently on paper towels and allow to cool. Preheat oven to 350-degrees F. In a large bowl, mix together the mozzarella cheese, ricotta cheese, eggs, Parmesan cheese, parsley, and the salt and black pepper. Using a small spoon as not to break up the pasta, stuff the manicotti with the cheese mixture; also use fingers to stuff manicotti if necessary. Lightly grease a baking dish with olive oil or nonstick cooking spray; place stuffed manicotti evenly on the bottom of the dish. Pour spaghetti sauce over manicotti; add more Parmesan cheese on top. Bake covered for twenty to twenty-five minutes, or until the cheese has melted.
Sauce: To prepare homemade tomato sauce, try Shenanchie's Pasta Sauce. Variation: Add cooked ground beef or chicken to the cheese mixture before stuffing the pasta. Another option is to use Jumbo Shells in place of the manicotti pasta, along with Italian sausage or Johnsonville's Irish O'Garlic Sausage.
I usually serve a green salad with the dish, using my own mixture of olive oil and red wine vinegar for dressing.
Tags: Food Photos;
Italy; Pasta
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