CLASSIC CHEESE STUFFED MANICOTTI
1 package manicotti noodles (14 pieces)
1 3/4 cups (15 oz container) ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 TBSP chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
3 cups (28 oz jar) spaghetti sauce
extra mozzarella and Parmesan cheese for topping (optional)
Cook pasta according to package directions; drain. Cool in single layer on foil. Heat oven to 350. In large bowl, stir together cheeses, parsley, salt and pepper; spoon into cooled pasta tubes (I always slit them long ways, stuffed them and then place them seam side down into dish). Spread thin layer of sauce on bottom of 13x9 inch baking dish; arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta; cover with foil. Bake 40 minutes. Remove foil; top with extra cheese if desired and bake 15 minutes or until hot and bubbly.
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