• 1 package manicotti shells
  • 1 lb ricotta cheese
  • 2 eggs
  • 1/2 cup chopped flat leaf parsley
  • 1 cup Parmesan cheese
  • kosher salt and black pepper to taste
  • 5 cups Mozzarella cheese, divided, 1 cup for the topping
  • 6 cups of you favorite tomato sauce
  • To make the filling, blend the ricotta, eggs, parsley, Parmesan, salt and pepper to taste/
  • To assemble, spread the bottom of a 9×12 baking pan with tomato sauce.
  • To each manicotti tube fill with the ricotta mixture, the place rolls side by side in the pan. Rolls should fit snugly but not too tight.
  • Cover manicotti generously with sauce, and sprinkle with the remaining cup of mozzarella cheese.
  • Cover with foil and bake for 45 minutes to 1 hour or until bubbly.
  • Note: There is no need to par cook the noodles in boiling water.

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