Manicotti (using uncooked shells)

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Manicotti (using uncooked shells) calories by ingredient
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Introduction

We got this recipe from our neighbor, Linda, when we lived in Okinawa. But then we made some changes. I love that you don't boil the pasta first. We got this recipe from our neighbor, Linda, when we lived in Okinawa. But then we made some changes. I love that you don't boil the pasta first.
Number of Servings: 8

Ingredients

    16 oz ricotta cheese, whole milk
    1/4 lb or 4 oz grated mozzarella
    1 Tbsp chopped parsley
    1/2 cup grated parmesean cheese
    1/2 cup grated romano cheese
    1 tsp sugar
    1 egg, slightly beaten

    8 large manicotti shells or 16 small shells

    4 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.

Directions

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.

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