home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
pasta
/
manicott.i
< prev
next >
Wrap
Internet Message Format
|
1995-09-27
|
2KB
From: 32GE2NR@CMUVM.CSV.CMICH.EDU (Lisa M. Mueller)
Newsgroups: rec.food.recipes
Subject: Stuffed Manicotti
Date: 12 Apr 1994 12:59:46 -0400
Organization: Central Michigan University
Message-ID: <94097.18071532GE2NR@CMUVM.CSV.CMICH.EDU>
References: <2nghrp$a0a@s.ms.uky.edu>
This is a recipe that I have for Stuffed Manicotti. I have made it
several times and gotten numerous comments on it. It's not only good
but easy too.
1 15 oz. package Ricotta Cheese
1 32 oz. jar of your favorite spaghetti sauce
1/2 cup parmesan cheese
2 Tb dried parsley
2 cups mozzarella cheese
1 package of manicotti shells
Cook the manicotti shells in boiling water until they are tender but
not totally cooked through. In a small bowl combine the mozzarella
cheese, ricotta cheese, parmesan cheese and parsley. Mix with a spoon
until well blended. Heat up the spaghetti sauce in a medium size
pan and season to taste (I usually add basil, oregano, and garlic
powder). Spread the sauce sparingly over the bottom of a 9 x 13 pan.
Stuff the shells with the mixture of cheeses and place in the pan.
When the pan is full, (or you have run out of cheese mixture),
pour the remaining sauce over the shells. Cover the pan with
aluminum foil and put in a pre-heated 350 degree oven for 45 minutes.
Then take off the foil and cook for 15 minutes longer. Let it cool
slightly before heating because otherwise the cheese oozes out of the
shells before you can get them on a plate.
P.S. Before stuffing the shells with the cheese mixture, remove them
from the boiling water and place them spaced apart on wax paper.
This allows them to cool so you don't burn your hands when you stuff
them.