Cheese-Filled Manicotti
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INGREDIENTS 14 pieces (8-ounces) Manicotti, uncooked
4 cups (2 pounds) ricotta cheese
2 cups (8-ounces) shredded mozzarella cheese, divided
1/2 cup 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-ounces) spaghetti sauceCook pasta according to package directions; drain. Cool in single layer on foil. Heat oven to 350 degrees. Grease a 13 x 9 x 2-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.
Serves 6 to 8
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 degrees 1 hour 30 minutes or until hot and bubbly.
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, 8 to 10 minutes or until hot, turning dish 1/2 turn halfway through cooking time. If thawed in refrigerator overnight, microwave at HIGH 2-1/2 minutes or until hot.