Manicotti
This serves 4 to 6 people. Try my homemade marinara instead of prepared spaghetti sauce!
Ingredients
2 pounds ricotta cheese
1/2 pound shredded mozzarella cheese
1/4 cup grated Romano (or Parmesan) cheese
2 tablespoons or so chopped parsley
2 eggs
Salt and pepper
1 tablespoon chopped garlic (I prefer mashed garlic, myself)
1 pound manicotti shells
Prepared spaghetti sauce
1/2 pound shredded mozzarella cheese
1/4 cup grated Romano (or Parmesan) cheese
2 tablespoons or so chopped parsley
2 eggs
Salt and pepper
1 tablespoon chopped garlic (I prefer mashed garlic, myself)
1 pound manicotti shells
Prepared spaghetti sauce
Preheat oven to 350º.
In a large bowl, mix ricotta, Romano, parsley, eggs, salt, pepper, and garlic; set aside. Cook manicotti shells in 5 quarts, boiling salted water for 5 to 6 minutes; pasta must be on the firm side. Drain and rinse with cold water.
Using spoon or a pastry bag, fill manicotti shells with cheese mixture. Pour part of spaghetti sauce in a baking dish. Arrange filled manicotti shells in pan and pour the remaining sauce over all. Cover and bake for 35 minutes.
Remove and sprinkle additional Romano and mozzarella cheeses. Return to oven until cheese melts.