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Delicious and easy to make. Next time, I'll add some spinach. I didn't have a pastry bag, so I used a quart freezer bag and cut the tip---it worked great. For a wonderful golden color and melted cheese top, I covered the dish with foil before I baked it for 30 minutes. Then uncovered it and baked 5-10 more minutes. Will definitely make again and again.
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Instructions
Cook the manicotti al dente, as specified on package directions. Drain well and place individually on waxed paper to keep the shells from sticking while they cool.
Filling:
Beat the eggs slightly. Add all ingredients in a large bowl, except for the tomato sauce and pasta and mix well. The mixture should be creamy and smooth, except for the “lumps” of mozzarella cheese in the mixture (they’re OK!). Make sure all ingredients are well blended. Fill a pastry bag without a tip, with the mixture.
Preparation:
Spread about 1/2 cup tomato sauce in a 9x13 inch baking pan. Take one Manicotti shell, and with a finger holding closed one end of the shell, fill the shell with the mixture, using the pastry bag (About 3 tablespoon in each shell will do -- do not overfill).
Gently lay the filled manicotti shell in the pan. Continue until all shells are filled. Do not stack the manicotti. If more manicotti is made that can fit in the one pan, begin a second. Spread sauce over the top of the manicotti, and sprinkle with parmesan cheese.
Bake at 350°F for about 30 minutes. Serve 2-3 manicotti per serving, depending upon your appetite.
Author's Comments
Don’t be intimidated by this dish. It is easy to make. If you don’t have or don’t care to use a pastry bag to fill the manicotti, you can slit open each one along the side (carefully, so none break) and fill then that way, using a spoon. No one will see the open cut. And if you’re brave. . . make your own manicotti pasta! Cut the rolled dough in 4x6 squares, cook briefly, fill and bake. Simple as can be.
From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca
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