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Manicotti
Created by: Howcan Team
Ingredients
- 1 box of manicotti shells
- 2 cups of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 cup of chopped fresh parsley
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 3 cups of marinara sauce
- 1/4 cup of grated Parmesan cheese for topping
Instructions
- Preheat the oven to 350 degrees F.
- Cook the manicotti shells according to the package instructions. Drain and set aside to cool.
- In a large bowl, combine 2 cups of ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of grated Parmesan cheese, 1 egg, 1/4 cup of chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Using a piping bag or a spoon, stuff the cooled manicotti shells with the cheese mixture and place them in a greased 9x13 inch baking dish.
- Pour 3 cups of marinara sauce over the stuffed manicotti shells, making sure they are fully covered.
- Sprinkle 1/4 cup of grated Parmesan cheese over the top of the sauce.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Allow to cool for a few minutes before serving. Enjoy!
Manicotti, a classic Italian dish, has a rich history dating back to the Renaissance era. This delectable pasta dish, which translates to "little sleeves" in Italian, consists of large pasta tubes filled with a savory mixture of cheese, spinach, and herbs, then topped with marinara or creamy sauce. Renowned chefs like Lidia Bastianich and Mario Batali have popularized manicotti in their restaurants, while regions like Tuscany and Campania are known for their unique variations of the dish. Today, the best manicotti can be found in authentic Italian trattorias, where the key lies in perfectly cooked pasta and a flavorful, well-seasoned filling. For a twist, some chefs use crepes instead of pasta tubes for a lighter alternative.
75 min
6
380 calories
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