A Little Taste of Italy – Stuffed Manicotti
March 3, 2009 by Danielle
You will need:
12 Large Manicotti shells
4 cups shredded Mozarella cheese, divided
2 cups Ricotta cheese
6 tablespoons chopped, fresh basil or 2 tablespoons dried basil
1 – 26 ounce jar of spaghetti sauce, divided
1/2 cup grated Parmesan or Romano Cheese
Preheat oven to 350 degrees. Spray 13 x 9 inch pan or baking sheet with nonstick cooking spray.
Cook pasta according to directions on package. Drain. Rinse with cool water. Let pasta dry on paper towels.
For filling, combine 3 cups of Mozarella with the ricotta and basil. Using a teaspoon, stuff pasta shells with cheese and basil mixture.
Spoon 2 cups of spaghetti sauce into prepared baking dish. Put manicotti in dish. Use remaining sauce to cover manicotti.
Sprinkle the left over mozarella on top.
Bake for 15 minutes. Sprinkle with Romano or Parmesan cheese and bake for an extra 10 minutes.
Serve and enjoy!
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