Search
by Ingredient

Cheese-Stuffed Manicotti

StarStarStarStarHalf star

Submitted by corie

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

½ 226.8
POUND G MOZZARELLA CHEESE
1/2 inch dice
2 907.2
POUNDS G RICOTTA CHEESE
¼ 113.4
POUND G PROSCIUTTO
1/4-inch dice *
2 2
LARGE LARGE EGGS
½ 118
CUP ML PARMESAN CHEESE
freshly grated
¼ 59
CUP ML PARSLEY LEAVES
minced, fresh
14 14
3 7.1E+2
CUPS ML TOMATO SAUCE
½ 118
CUP ML PARMESAN CHEESE
freshly grated

Directions

Combine all the filling ingredients (first7 ingredients) and mix very thoroughly.

Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking.

Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente.

Stir occasionally with a long-handled fork.

Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer.

Shake manicotti free of water over the pot.

Spread a clean kitchen towel on the kitchen counter.

Place the manicotti side by side on the towel, which will absorb all the remaining moisture.

(The shells must be completely dry before stuffing.)

Repeat until all shells are cooked.

Cool.

Generously butter a baking dish , 13 x 10 inches.

Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end.

This is best done with a pastry tube and a large nozzle; otherwisew use a regular teaspoon.

Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient stuffing for.

Pour half the tomato sauce over the shells and sprinkle with ½ cup Parmesan cheese.

Bake in a preheated moderate oven for 15 to 20 minutes.

Heat remaining tomato sauce to serve separately.

Serve with additional Parmesan Cheese.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 500 58% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 187mg 62%
Sodium 654mg 27%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 73g
Vitamin A 33% Vitamin C 32%
Calcium 82% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe