Serves: 6 (2 shells per person)
prep time 20 minutes
12 large manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
2 Tbls dried basil (or 6 Tbls. chopped fresh basil)
1 (26 oz.) jar prepared spaghetti sauce (or use your own)
1/2 cup grated Romano or Parmesan cheese
Preheat oven to 350F. S
13 x 9 baking dish with
non-stick cooking s
.
Cook pasta, according to package directions. Drain,
rinse with
water. Let pasta dry on paper toweling.
For filling, in medium bowl, stir together 3 cups
mozzarella, ricotta and basil. Using a teaspoon,
carefully stuff pasta shells with cheese mixture.
(Tip: put filling in a little on each side)
Spoon 2 cups sauce into baking dish. Arrange stuffed
shells in layer over sauce. Pour remaining sauce over
top of pasta shells. Sprinkle with remainging mozzarella
cheese.
Bake for 15 minutes. Sprinkle with parm or romano cheese.
Bake for 10 minutes longer. Serve immediately.
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