Rich, hearty, and cheesy, this dish will warm you up when it's cold outside!
- package manicotti-you can also use the shell shaped ones for fun
- 1 egg lightly beaten
- 1 Tbsp dried basil
- 1 Tbsp dried parsley
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 3 cups Italian Herbed Tomato Sauce
Prepare pasta according to package directions and rinse with cold water.
Put one cup of spaghetti sauce in the bottom of a 9x13 inch baking dish.
Mix egg, ricotta cheese, 1 3/4 cup of mozzarella cheese, basil, and parsley in a small bowl.
For easy stuffing, put the cheeses in a plastic baggie that seals and snip off a bottom corner.
Insert the cut corner into the manicotti and squeeze the bag to pipe the mixture into the shell. Be careful you don't overfill it or it may split.
Place the stuffed shells in the baking dish.
Pour the rest of the sauce over the shells and sprinkle with the last 1/4 of the mozzarella cheese.
Bake in a 350 F oven for about 30 minutes or until heated through and bubbly.
I served this with a simple salad, green beans, and garlic toast made with my Italian Herb & Cheese Bread recipe that I also use for pizza crust.
This is really simple to make. You can even assemble the dish ahead of time and put in the oven when you get home from work. Just let it come to room temp while the oven is preheating. You'll need to add about 10 minutes or so to the cooking time if you bake it cold.
Calories: 313kcal | Carbohydrates: 10g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 550mg | Potassium: 351mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1043IU | Vitamin C: 3mg | Calcium: 401mg | Iron: 2mg