I've been lazy again this week with recipes, so I'm posting yet another old favorite from Connecticut - three cheese manicotti. In addition to Mexican, I also have a strong love for Italian food. I actually worked at an Italian restaurant for four years, and I never once got tired of the food. I could live off of baked pasta, bean dip, and pico de gallo for the rest of my life. However, I would also weigh 300 pounds, so....
This recipe is especially cheesy and unhealthy, which makes it especially delicious. I wouldn't recommend it for people with heart problems... Honestly.
- 20 manicotti shells
- 2 cartons (15 oz. each) ricotta cheese
- 5 cups (20 oz.) shredded part-skim mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp seasoned salt
- 2 jars (26 oz. each) spaghetti sauce (three cheese sauce by Classico is really good)
- Cook shells according to package directions.
- Preheat oven to 375.
- Meanwhile, in a large bowl, combine the ricotta cheese, 3 cups mozzarella cheese, Parmesan cheese, eggs, and seasonings.
- Drain shells.
- Spread 1 cup spaghetti sauce each into two ungreased baking pans (I used 1 9x13 and 1 9x9).
- Stuff manicotti shells with cheese mixture - I do this by splitting the shells down the middle, stuffing them with a couple tbsp of the cheese mixture, folding the shells back over, and placing them seam down in the pans.
- Top shells with remaining sauce.
- Cover pans (don't forget this or you'll get crispy pasta!) and bake at 375 for 40 minutes.
- Uncover, sprinkle with remaining cheese, and bake 5-10 minutes longer or until heated through and cheese is melted.
- Enjoy! This serves about 6.
Feel free to post any other yummy pasta recipes you recommend! I'm really craving manicotti now...
<3 Mrs. G