Manicotti
The original recipe comes right off the back of the pasta box – but we have significantly modified it!
Servings: 6
Ingredients
- 8 oz package manicotti pasta uncooked
- 24 oz jar spaghetti sauce homemade or store bought
- 16 oz container Ricotta cheese
- 2 cups mozzarella cheese shredded
- 1 cup Provolone cheese shredded
- ⅓ cup parmesan cheese grated
- 1 medium egg
- 1 TBL garlic powder
- 1 tsp oregano dried
- 1 tsp basil dried
Instructions
- Preheat oven to 350 degrees. Cook manicotti pasta as package directs, drain, and place in cool water while mixing the cheeses.
- In a medium bowl, combine Ricotta cheese, 1 cup Mozzarella cheese, Provolone cheese, Parmesan cheese, egg, garlic powder, oregano and basil; mix well.
- Spread half the sauce on the bottom of a greased 13 x 9 inch baking dish. Stuff cheese mixture into manicotti. Arrange manicotti over sauce. Spoon remaining sauce over manicotti. NOTE: At this stage the dish can be frozen for use later. To use, completely thaw in refrigerator 24 hours and follow baking instructions below.
- Cover and bake 35 minutes or until hot and bubbly. Uncover and top with remaining 1 cup Mozzarella cheese. Bake a few minutes longer until cheese melts.