Manicotti
Ingredients
| 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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