Recipe Category: Italian
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Ingredients
cheese filling:
- 1/2 pound fresh mozzarella cheese
- 1/2 inch dice
- 2 pound ricotta cheese or 2
- 1 15 ounce con
- 1/4 pound prosciutto, 1/4-inch dice
- 2 eggs
- 1/2 cup freshly graterd parmesan
- cheese
- salt and freshly ground
- black pepper
- 1/4 cup minced fresh parsley
- 14 manicotti shells
- 3 cup tomato sauce meat or
- marinara
- 1/2 cup freshly grated parmesan cheese to make the filling
Method
- Combine all ingredients and mix very thoroughly
- Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking
- Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente
- Stir occasionally with a long-handled fork
- Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer
- Shake manicotti free of water over the pot
- Spread a clean kitchen towel on the kitchen counter
- Place the manicotti side by side on the towel, which will absorb all the remaining moisture
- The shells must be completely dry before stuffing
- Repeat until all shells are cooked
- Cool
- Generously butter a baking dish, 13 x 10 inches
- Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end
- This is best done with a pastry tube and a large nozzle; otherwisew use a regular teaspoon
- Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient stuffing for
- Pour half the tomato sauce over the shells and sprinkle with 1/2 cup Parmesan ch eese
- Bake in a preheated moderate oven for 15 to 20 minutes
- Heat remaining tomato sauce to serve separately
- Serve with additional Parmesan Cheese
Full List of Italian Recipes
Full List of Manicotti Recipes