Ingredients:
12 large manicotti shells
4 c. shredded mozzarella cheese, divided
2 c. ricotta cheese
6 T. chopped fresh basil or 2 T. dried OR a jar of Classico Pesto Sauce
1 (26. ounce) jar spaghetti sauce, divided (I add about 1/2 c. of red wine and some olives for taste and bring to a boil before pouring over shells)
1/2 - 1 c. grated Parmesan or Romano Cheese
Directions:
Preheat oven to 350 degrees. Spray 13x9/ baking dish with non-stick cooking spray.
Cook pasta according to package directions. Drain, rinse with cool waters and let dry on paper towels.
For filling, in medium bowl, stir together 3c. mozzarella with the ricotta and either basil or pesto. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
Spoon 2 c. spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top and sprinkle with remaining mozzarella.
Bake 15-20 minutes. Sprinkle with some Parmesan and bake an additional 10 minutes longer. Serve immediately.
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