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12 large manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 26-ounce jar prepared spaghetti sauce, divided
1/2 cup grated Romano or Parmesan cheese
Preheat oven to 350 degrees F. Spray 13 x 9-inch baking pan with nonstick cooking spray.
Cook pasta according to package directions. Drain pasta with cool
water. Let pasta dry on paper towels.
For filling, in medium bowl, stirtogether 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. (or put in a ziplock baggie with a corner snipped off and squeeze the mixture into the shells)
Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta.
Sprinkle with remaining mozzarella.
Bake manicotti for 15 minutes. Sprinkle with Parmesan; bake for 10 minutes longer. Serve immediately.
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 26-ounce jar prepared spaghetti sauce, divided
1/2 cup grated Romano or Parmesan cheese
Preheat oven to 350 degrees F. Spray 13 x 9-inch baking pan with nonstick cooking spray.
Cook pasta according to package directions. Drain pasta with cool
water. Let pasta dry on paper towels.
For filling, in medium bowl, stirtogether 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. (or put in a ziplock baggie with a corner snipped off and squeeze the mixture into the shells)
Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta.
Sprinkle with remaining mozzarella.
Bake manicotti for 15 minutes. Sprinkle with Parmesan; bake for 10 minutes longer. Serve immediately.
How many italian resturants don't serve manicotti.
