Thursday, January 13, 2011

Stuffed Manicotti- E.E.C. recipe

12 jumbo manicotti shells
2 eggs, beaten
1 15oz container ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese, divided
½ tsp Italian seasoning
1 15oz can tomato sauce
½ tsp dried basil
¼ tsp garlic powder

Cook pasta using package directions for half the time; drain, rinse and drain again.  Set aside.  Mix eggs, ricotta, mozzarella, ½ cup Parmesan and Italian seasoning in a bowl.

Stuff pasta with cheese mixture and arrange in a large greased baking dish.

Mix tomato sauce, basil, garlic powder and remaining Parmesan.

Pour sauce over stuffed pasta.  Sprinkle with remaining Parmesan.  Bake at 350° for 20 minutes or until sauce is bubbly.

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