Three-Cheese Manicotti
Mozzarella, ricotta, and Parmesan cheeses make a scrumptious filling for these hearty shells. To add the cheese mixture without tearing the pasta shells, use a spoon that will fit inside each shell.
Prep Time:
50 mins
Total Time:
1 hr 25 mins
Servings:
Makes 8 servings.
Ingredients
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1/4 cup chopped onion
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1 clove garlic, minced
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1 tablespoon cooking oil
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1 14-1/2-ounce can tomatoes, cut up
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1 8-ounce can tomato sauce
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1 teaspoon sugar
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1 teaspoon dried oregano, crushed
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1/4 teaspoon dried thyme, crushed
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1 small bay leaf
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8 dried manicotti shells
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2 beaten eggs
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2 cups shredded mozzarella cheese (8 ounces)
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1-1/2 cups ricotta cheese or cream-style cottage cheese
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1/2 cup grated Parmesan cheese
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1/2 cup snipped fresh parsley
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1/2 teaspoon dried oregano, crushed
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Dash pepper
Directions
1.
For sauce, in a 2-quart saucepan cook onion and garlic in hot oil until tender. Add undrained tomatoes, tomato sauce, sugar, the 1 teaspoon oregano, the thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat; discard bay leaf.
2.
Meanwhile, cook pasta according to package directions; drain. Rinse shells in cold water.
3.
For filling, in a medium mixing bowl stir together eggs, half of the mozzarella cheese, the ricotta or cottage cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper. Spoon filling into manicotti.
4.
Pour half of the tomato mixture into a 2-quart rectangular baking dish. Arrange stuffed manicotti in the baking dish. Pour remaining sauce over shells. Sprinkle remaining mozzarella cheese atop.
5.
Bake the stuffed manicotti, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Makes 8 servings.
Make-Ahead Tip
Prepare as above, except do not bake. Cover and chill in the refrigerator for up to 24 hours. Bake as above.
Nutrition information
Calories 284, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 88 mg, Sodium 586 mg, Carbohydrate 21 g, Fiber 1 g, Protein 19 g. Daily Values: Vitamin A 28%, Vitamin C 24%, Calcium 53%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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