Manicotti (using uncooked shells)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz ricotta cheese, whole milk1/4 lb or 4 oz grated mozzarella1 Tbsp chopped parsley1/2 cup grated parmesean cheese1/2 cup grated romano cheese1 tsp sugar1 egg, slightly beaten8 large manicotti shells or 16 small shells4 cups spaghetti/marinara sauce - not a thick sauce because you want the pasta to absorb the sauce. We make sauce from fresh tomatoes (see spaghetti and meatball recipe), but you can use a jar sauce, if need be.
Combine and blend well ricotta, mozzarella and parmesean/romano cheeses. Add parsley, sugar and egg and mix thoroughly.
Fill UNCOOKED manicotti shells. Stuff fully.
Spoon some of the heated sauce in bottom of baking dish. Place stuffed manicotti on top of sauce. Cover Manicotti with remaining sauce and tin foil top.
Bake covered at 400 for 50-55 minutes. Remove cover and sprinkle with parm/mozz cheese blend.
Serve with meatballs (see spaghetti and meatball recipe).
Number of Servings: 8
Recipe submitted by SparkPeople user LREISDORPH.
Fill UNCOOKED manicotti shells. Stuff fully.
Spoon some of the heated sauce in bottom of baking dish. Place stuffed manicotti on top of sauce. Cover Manicotti with remaining sauce and tin foil top.
Bake covered at 400 for 50-55 minutes. Remove cover and sprinkle with parm/mozz cheese blend.
Serve with meatballs (see spaghetti and meatball recipe).
Number of Servings: 8
Recipe submitted by SparkPeople user LREISDORPH.
Nutritional Info Amount Per Serving
- Calories: 377.5
- Total Fat: 18.8 g
- Cholesterol: 100.9 mg
- Sodium: 885.4 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 3.0 g
- Protein: 21.6 g
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