Name: Manicotti
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb ricotta cheese; 1 1/2 lb mozzarella cheese, grated and divided; 1/4 cup Romano cheese, grated; 1/4 cup provolone cheese, grated; 1 tsp salt and pepper to taste; 2 tbsp parsley, chopped; 3 large eggs; 2 1/2 cup tomato sauce; 1 package manicotti shells

Instructions

Combine ricotta, 1 lb mozzarella cheese, Romano cheese, provolone, salt, pepper, parsley, and eggs. Mix well.

Spread some tomato sauce on the bottom of a baking pan.

Stuff manicotti shells with the cheese mixture and place in pan.

Spread more tomato sauce in between each layer and on the top.

Top with remaining 1/2 lb mozzarella cheese.

Bake at 350°F for 45 minutes.

Broil for 2 to 3 minutes to brown the top. Serve hot.

Instructions

Combine ricotta, 1 lb mozzarella cheese, Romano cheese, provolone, salt, pepper, parsley, and eggs. Mix well.

Spread some tomato sauce on the bottom of a baking pan.

Stuff manicotti shells with the cheese mixture and place in pan.

Spread more tomato sauce in between each layer and on the top.

Top with remaining 1/2 lb mozzarella cheese.

Bake at 350°F for 45 minutes.

Broil for 2 to 3 minutes to brown the top. Serve hot.

Intermediate

Pantry Friendly Tomato Sauce

Italian-AmericanVegetarian30–60 min

Easy

Walnut Biscotti

A Betty Crocker betty-crocker-cookies recipe for Walnut Biscotti.

Italian-AmericanVegetarianUnder 30 min

Intermediate

Johnny Mazetti

Veggie-style Johnny Mazetti with Granburger soy crumbles, sautéed vegetables, tomato sauce and medium noodles topped with melted cheese. A meatless take on the Midwestern classic.

Italian-AmericanVegetarian30–60 min