14 pieces (8 oz.) manicotti (uncooked)
3 ½ cup (two 15 oz containers) Ricotta cheese
2 cup (8 oz) shredded Mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 eggs
2 Tbsp. chopped fresh parsley
½ tsp. salt
¼ tsp. ground black pepper
1/8 tsp. Ground nutmeg
1 ½ cup spaghetti sauce (**Use leftover homemade spaghetti sauce)
Heat oven to 350 degrees. Cook pasta according to package directions; drain. Lay flat on foil to cool. Meanwhile, in a large bowl, stir together Ricotta cheese, 1 ½ cups Mozzarella cheese, ¼ cup parmesan cheese, eggs, parsley, and seasonings. Spoon about 1/3 cup cheese mixture into each pasta tube; place in a 9x13 inch baking pan. Pour spaghetti sauce over filled pasta; sprinkle with remaining mozzarella and parmesan cheese. Cover with foil; bake 35 minutes or until hot and bubbly.
Sides: Green beans, green salad, fruit, grape juice.
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