Cheese Filled Manicotti
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14 pieces (8 oz.) Manicotti, uncooked
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 eggs
1/4 cup chopped fresh parsley
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups (16 oz.) spaghetti sauce
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Cook pasta according to package
directions; drain. Cool in single layer on foil. Heat oven
to 350°F. Grease 13x9x2-inch
glass baking dish. In large bowl, stir together ricotta
cheese, 1-1/2 cups mozzarella cheese,
1/4 cup Parmesan cheese, eggs, parsley, pepper
and salt; spoon into cooled pasta
tubes. Arrange filled pasta in single layer in prepared
dish. Pour spaghetti sauce over
pasta. Sprinkle with remaining 1/2 cup mozzarella cheese
and 1/4 cup Parmesan cheese. Bake
35 minutes or until hot and bubbly. 6 to 8 servings.
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MAKE AHEAD DIRECTIONS: Prepare as
directed above. Do not bake. Cover baking
dish tightly with plastic wrap;
then foil. Freeze up to 2 months. Remove foil and plastic
wrap; replace foil. Bake at 350°F.
1 hour 30 minutes or until hot and bubbly.
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To make individual portions, prepare
as directed above except place in seven small
microwave safe dishes. Do not bake.
Cover tightly. Freeze up to 2 months. Microwave
each dish, loosely covered, at MEDIUM
(50%) 8 to 10 minutes or until hot, turning dish
1/2 turn halfway through cooking
time. If thawed in refrigerator overnight, microwave at
HIGH (100%) 2-1/2 minutes or until
hot.
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