Post by Baking_Bud on Jan 6, 2003 21:13:15 GMT -6
No Boil Manicotti!
1 lb. ricotta cheese
1 lb. mozzarella cheese, shredded
2 T. parsley, chopped
16 large manicotti shells
26 oz. jar spaghetti sauce
parmesan cheese, grated
Directions: Combine the ricotta, mozzarella and parsley and fill the uncooked shells. Place shells in a sprayed or greased baking dish. Pour sauce over shells, cover tightly and bake at 350 for 45 minutes or until shells are done. Serve with parmesan cheese. (Make sure the shells are well covered with sauce! Good to always keep extra Ragu around for all recipes. Never know when you'll need an extra titch of it!)
This dish may be prepared the evening before baking and refrigerated overnight. Add 5-10 minutes to the cooking time.
NOTE: Shred some onion to go in the ricotta mixture for extra taste! I also like to add shredded zuchinni to both manicotti dishes and lasagna. Good ways to get the 'green veggies' in!
1 lb. ricotta cheese
1 lb. mozzarella cheese, shredded
2 T. parsley, chopped
16 large manicotti shells
26 oz. jar spaghetti sauce
parmesan cheese, grated
Directions: Combine the ricotta, mozzarella and parsley and fill the uncooked shells. Place shells in a sprayed or greased baking dish. Pour sauce over shells, cover tightly and bake at 350 for 45 minutes or until shells are done. Serve with parmesan cheese. (Make sure the shells are well covered with sauce! Good to always keep extra Ragu around for all recipes. Never know when you'll need an extra titch of it!)
This dish may be prepared the evening before baking and refrigerated overnight. Add 5-10 minutes to the cooking time.
NOTE: Shred some onion to go in the ricotta mixture for extra taste! I also like to add shredded zuchinni to both manicotti dishes and lasagna. Good ways to get the 'green veggies' in!
