Monday, July 26, 2010

Easy Manicotti Recipe

I love this recipe, as you don't even have to cook the manicotti pasta first before baking.

1 medium (15 oz) container ricotta cheese
8 oz (2 cups) mozzarella cheese, grated and divided
1/2 cup freshly grated Parmesan cheese
1 egg, lightly beaten
1 clove garlic, minced
freshly grated nutmeg (to taste)
salt and pepper to taste
1 (8 oz) package manicotti, uncooked
1 large (18 oz) jar prepared pasta sauce (I used mushroom), divided oven to 400°.
In a medium bowl, combine cheeses (using only half of mozzarella), egg, garlic, nutmeg and salt and pepper. Stuff uncooked manicotti with the cheese mixture, from both ends. (I used a ziploc bag that I had filled with the mixture and snipped a corner. MUCH easier than using a spoon).
Pour about half the sauce in the bottom of a 9x13" pan.
Arrange manicotti in a single layer on top of sauce. Pour remaining sauce over the top. I also added a bit of water to the sauce.
Cover tightly with foil.
Bake 40-45 minutes or til manicotti is hot and bubbling and pasta is al dente.
Remove foil, sprinkle with remaining mozzarella.
Bake uncovered for another 5 minutes, til cheese is melted. Let pasta rest a few minutes before serving.
I served the manicotti with cheesy garlic Texas toast.
Photos by Matt Bennett.

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