Prep: 20 minutes
Cook: 50 minutes
Bring a eating place conventional to your dinner table with this clean cheese manicotti recipe. With smooth noodles, wealthy red sauce, and the delicious combination of ricotta, mozzarella, and parmesan, this dish makes a really perfect weeknight dinner and first rate leftovers.
Ingredients
- eight pieces manicotti
- 15 ozricotta cheese
- 2 cups mozzarella cheese shredded (plus extra for topping)
- half cup parmesan cheese grated
- 2 large egg
- 2 tbsp sparkling parsley chopped (plus more for garnish)
- 1/2 tsp salt to flavor
- 1/four tsp black pepper to flavor
- 24 oz.Bertolli Riserva Sauce any taste
Instructions
- Cook manicotti according to package instructions, drain, and lay on parchment paper to dry and cool.
- Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray, then spread a thin layer of Bertolli Riserva sauce along the lowest of the dish. Set dish nearby.
- In a large bowl, mix together ricotta, mozzarella, parmesan, eggs, parsley, salt, and pepper until clean.
- Using a spoon (and your hands!) lightly feed the cheese blend into the cooled manicotti noodles. Tip: p.C. One cease till complete, then turn the manicotti round and fill the other stop.
- Place crammed manicotti on pinnacle of sauce in organized baking dish. Arrange manicotti in a unmarried layer. When all manicotti are crammed, cowl the tops with the renaming Bertolli Riserva sauce.
- Cover dish with aluminum foil and bake for forty mins. Remove foil and sprinkle mozzarella cheese on pinnacle (elective). Bake for any other five-10 minutes or until cheese has melted.
- Serve cheese manicotti at once with more parsley on top as garnish.