Post by chief_cook2 on Mar 10, 2005 16:59:28 GMT -6
12 large manicotti shells (in pasta section) 4 C. shredded mozzarella cheese, divided 2 C. ricotta cheese 6 T. chopped fresh basil or 2 T. dried basil 1 (26 oz.) jar prepared spaghetti sauce, divided 1/2 C. grated Parmesan or Romano cheese
Preheat oven to 350 degrees F. Spray 9 X 13 pan with nonstick cooking spray. Cook pasta according to pkg. directions. Drain; rinse with cool water and let pasta dry on paper towels.
In medium bowl, stir together 3 C. mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 C. spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta and sprinkle with remaining mozzarella. Bake for 15 minutes. Sprinkle with Parmesan; bake for 10 minutes longer. Serve immediately. Serves 6.
Tip: You can also stuff the pasta using a large, heavy-duty re-sealable plastic food storage bag. Put filling in bag, seal bag, then cut one corner off of bag about the size of the opening of the pasta. Gently squeeze the bag to fill the pasta with cheese mixture.
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