Wednesday, September 14, 2011

Classic Italian Manicotti

This recipe is in my top ten go to recipes for nearly any occasion, hectic weeknight, impressive Sunday dinner, freezable meal, the yum factor is totally there, it's real simple, and every time I make it I wonder why I don't make it more often. What's not to love its 3 kinds of cheese, pasta, fresh herbs and tomato sauce, this stuff is the real deal.

Make it ok? Then let me know what you think.

Classic Italian Manicotti

4c. (about 15oz) Ricotta cheese
2 1/2c. Shredded Mozzarella (1/2 cup reserved for topping)
3/4c. Parmesan Cheese (1/4 cup reserved for topping)
2 eggs
1/4c. chopped fresh parsley
1/2t. pepper
1/2t. salt
One box of manicotti tubes or jumbo shells
1 jar marinara sauce (store bought is fine or get a little crazy and make it at home!)

Preheat oven to 350 degrees. Boil a large pot of salted water cook pasta for 7-10 minutes until al dente, drain pasta and set aside. While pasta is boiling mix all cheeses, eggs, parsley, pepper and salt, leaving out the reserved Parmesan and mozzarella to top the manicotti. Pour 1/2 the jar of sauce in 9x13 baking dish. One by one fill each manicotti shell (or tube) with the cheese filling, placing each as you go in the prepared pan. Once all shells are filled pour remaining sauce on top and sprinkle the reserved cheeses. Cover dish with tinfoil and bake covered 20 minutes, remove foil and bake 15 more uncovered, until cheese is melty and delicious.

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