February 1, 2023

My Big Cheesy Manicotti (That is not an euphemism!)

My Big Cheesy Manicotti (That is not an euphemism!)
One of my great Q97 listeners, Chyla, suggested stuffed shells for dinner tonight. Thanks Chyla!
My Big Cheesy Manicotti (That is not an euphemism!)
14 manicotti pasta tubes, uncooked
4 cups ricotta cheese
2 cups shredded Mozzarella, divided
1/2 cup grated Parmesan, divided
2 eggs
1/4 cup chopped fresh parsley
Kosher salt and fresh ground pepper, to taste
2 cups spaghetti sauce, with or without meat
Preheat the oven to 350 degrees. Grease a 13×9-inch baking dish. Have ready a 14×12-inch (approximate) piece of waxed paper or greased foil.
Cook the manicotti as directed on the package to al dente. Drain well and place on the waxed paper or foil to cool.
Combine the ricotta, 1 1/2 cups Mozzarella, 1/4 cup Parmesan, eggs, parsley, salt and pepper. Mix well. Stuff the ricotta mixture into the cooled manicotti using a spoon. Spread some of the sauce in the bottom of the baking dish and place the manicotti in a single layer in the baking dish.
Pour the remaining sauce evenly over the pasta. Sprinkle with the remaining Mozzarella and Parmesan.
Place the baking dish in the oven and bake at 350 degrees F for 35 minutes or until bubbly.
Serve hot with some good crusty garlic bread. Cin! Cin!

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