Three Cheese Manicotti
Three Cheese Manicotti has been around for a long time. I got this recipe in the 80’s. It is one that I forget about from time to time and so it sits around and does not get made for years and then I rediscover it.
This recipe is an easy recipe, can be made ahead, bakes in less than 30 minutes, serve with a salad and maybe some bread and dinner is served. A great recipe to make ahead during this busy holiday season.
I don’t know why I forget about this recipe, because I really like it and it is very good. I live on the Mexican border and now, I get requests for Italian food when there is a potluck at the mission we serve dinner at on Saturday night.
This is one easy recipe. I used to make it all the time but just recently rediscovered it. It is so great to make ahead and takes under 30 minutes to bake. This is a really old recipe but still a good one.
Ingredients
1 bottle Spaghetti Sauce (or make your own if you have time)
8 oz. Mozzarella Cheese, shredded
8 oz. Ricotta Cheese
1 ½ Cups Parmesan Cheese (I prefer fresh)
2 Eggs, beaten
¼ Cups Parsley (fresh)
⅛ teaspoon Pepper
½ teaspoon Salt
8 to 10 Manicotti Shells, boiled
Directions
Boil the manicotti in water until done. If you run butter around the rim of the pan it will not boil over.
Mix together the cheeses, pepper, parsley, salt and eggs.
Take a baking dish, sprayed with cooking spray, and put a thin layer of the sauce on the bottom.
Fill the manicotti. You can either fill a piping bag and pipe the cheese mixture into the manicotti, or you can cut the pasta down the side, spread it open in your hand and then use your other hand to put as much cheese as it will hold. Then put it back together. Lay the manicotti, seam side down if split filled. Pour the remaining sauce over the manicotti. If you have any of the filling left over, put this in clumps on top.
Bake at 350 F for 25 to 30 minutes. Serve.
