Manicotti with Cheese Filling
A nice change from the usual veggie bolognaise, the mixture of cheeses does offer a very Italian taste sensation.
8 ounces manicotti shells
8 ounces mozzarella cheese, shredded
15 ounces ricotta cheese,
1/4 cup grated Parmesan cheese *
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
32 ounces spaghetti sauce
Cook the manicotti according to packet instructions then drain.
You can try cooling the manicotti in a single layer on wax paper or tin foil to prevent the manicotti from sticking together.
Combine the cheeses, parsley, salt and pepper for filling.
Spoon the filling into the manicotti in single layer over the sauce on the bottom of a 9x13-inch baking pan.
Arrange the manicotti in single layer over sauce. Cover with the remaining sauce.
Cover with tin foil and bake at 350 F. for about 40 minutes. Remove the foil and bake got a further 15 minutes
You can use Cottage cheese instead of Ricotta if you prefer.
* Traditional Parmesan is not exactly a vegetarian cheese, there are though a limited number of alternatives.
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