|Cheese filled manicotti|
The noodles need to cool before you fill them so I either cook the manicotti the night before or have my husband cook them during the day. I use a variety of homemade sauces for these. My daughter's favorite is Sweet Tomato Sauce, my favorite is Vodka Pasta Sauce, but Roasted Balsamic Tomato Sauce is also good. In a pinch you can use a jar of pasta sauce.
1 Package (8 oz) of Manicotti
1 3/4 Cups (15 oz) of Part-Skim Ricotta Cheese
2 Cups (8 oz) of Shredded Mozzarella Cheese
1/4 Cup of Grated Parmesan Cheese
2 Tablespoons of Fresh Parsley, Chopped
Salt and Pepper, To Taste
3 Cups (28 oz) of Pasta Sauce
Cook the pasta according to package directions, drain, and lay pasta flat on foil to cool.
|The fresh parsley really adds to the dish|
|A thin layer of pasta sauce|
|Filling the manicotti; don't overfill or you will run out of cheese|
|Ready for the oven|
The bottom line: Will I make these again. Yes. I love these. Sometimes I fill them with spinach and cheeses. I also have made meat filled manicotti. The cheese filled are my favorite.