1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
1/3 cup grated Romano or Asiago cheese
1/4 cup snipped fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups Basil Tomato Sauce (see recipe center) or four 8-ounce cans no-salt-added tomato sauce plus 2
Instructions
Prepare Homemade Manicotti Wraps (if using) or cook purchased
manicotti shells according to package directions. Set aside. For
filling- In a large bowl, combine ricotta cheese, 1 cup of the
mozzarella cheese, the eggs, Romano cheese, the 1/4 cup parsley,
the salt, and pepper.
Preheat oven to 350 degrees F. Spread 1 cup of the Tomato-
Herb Sauce or tomato sauce plus Italian seasoning in the bottom
of a 3-quart rectangular baking dish. If using Homemade
Manicotti Wraps, spoon about 3 tablespoons of the filling down
the center of each wrap. Wrap sides around filling. Arrange
wraps, seam sides down, in prepared baking dish, stacking as
needed to fit all in the dish. (If using purchased manicotti shells,
spoon about 3 tablespoons of the filling into each cooked shell.
Arrange in prepared baking dish.) Spoon remaining Tomato-
Herb Sauce evenly over filled wraps or shells in baking dish.
Bake for 35 to 40 minutes or until heated through. Sprinkle with
the remaining 1 cup mozzarella cheese. Bake for 5 minutes more
or until cheese is melted. Let stand on a wire rack for 10 minutes
before serving. If desired, sprinkle with additional parsley. If
using Homemade Manicotti Wraps, cut into portions to serve. (Or
serve two purchased manicotti per serving.) Makes 10 to 12
servings.
Serving
Suggestions
Use the crepe-like wraps in place of dried pasta shells.
Originally Submitted
12/8/2012
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