Manicotti - Cheese Filled

Recipe Ingredients

8 oz	227g	Manicotti shell pasta - (1 package)
15 oz	426g	Ricotta cheese - (1 container)
3 cups	438g / 15oz	Mozzarella cheese - shredded
1 1/2 cups	219g / 7.7oz	Parmesan cheese - grated
2 cups	396g / 13oz	Eggs (medium)
2 tablespoons	30ml	Parsley - chopped
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	White pepper
1/8 teaspoon	0.6ml	Nutmeg
3 cups	711ml	Spaghetti sauce - (see ragu ala bruno)

Recipe Instructions

Cook Pasta- Bring 5 quarts of water to a rolling boil. Put pasta shells in water and stir. Return to boil and cook uncovered for 6-8 minutes. Avoid overcooking. Rinse in cold water. Drain well.

The Filling- Mix together the ricotta cheese, 2 cups of the mozzarella and 1 cup of the Parmesan cheese, the 2 eggs, pasrley, salt and pepper and nutmeg.

Stuffing- Arrange the pasta shells in a single layer to fill. Spoon the mixture into the manicotti shells, using at least 1/3 cup filling per shell. Place the filled shells in a single layer in a greased 13 x 9 inch baking dish.

Pour 2 cups of the spaghetti sauce over the manicotti shells.

Sprinkle the remaining mozzarella and Parmesan cheeses over the top.

Bake in 350F oven for 35 minutes or until hot all the way through.

Serve with extra spaghetti sauce.

Modified slightly for more filling.

Source:
Ronzoni Pasta Box

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