Cheese-stuffed manicotti
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Cheese-stuffed manicotti
  Italian    Pasta  
Last updated 6/12/2012 12:48:01 AM. Recipe ID 8955. Report a problem with this recipe.
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      Title: Cheese-stuffed manicotti
 Categories: Italian, Pasta, Cheese/eggs
      Yield: 6 Servings
MMMMM-----------------------CHEESE FILLING----------------------------
    1/2 lb Fresh mozzarella cheese,
           1/2-inch dice
      2 lb Ricotta cheese (or 2
           15-ounce containers)
    1/4 lb Prosciutto, 1/4-inch dice
      2    Eggs
    1/2 c  Freshly graterd Parmesan
           Salt and freshly ground
           Black pepper
    1/4 c  Minced fresh parsley
     14    Manicotti shells
      3 c  Tomato sauce (Meat or
    1/2 c  Freshly grated Parmesan
        TO MAKE THE FILLING:  combine all the filling 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 cheese. Bake in a preheated moderate oven for 15 to 20
  minutes. Heat remaining tomato sauce to serve separately. Serve with
  additional Parmesan Cheese.

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Recipe ID 8955 (Apr 03, 2005)

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