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.
Filling:
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.