We did that first party for just our immediate family. He didn’t want to be overwhelmed on his first day home, and quite frankly, we wanted him all to ourselves anyways so it worked out nicely. The next party we had was on a much bigger scale. We still did up the manicotti, but we made three batches of it that time. There still weren’t any leftovers! At least I got to sneak a little piece that time. I learned my lesson to get first in line after my big bro ate all the first pan. Check out what they are saying about this recipe over at All Recipes:
“Definitely a hit… and I thought the leftovers tasted even better!”
If you’re lucky enough to have leftovers, they make a great second day lunch!
Ingredients
1 pint part-skim ricotta cheese
8 ounces Kraft shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar Prego spaghetti sauce
5 1/2 ounces manicotti pasta
Instructions
Cook manicotti in boiling water until done. Drain, and rinse with cold water.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
Pour 1/2 cup sauce into an 11×17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
Bake 45 minutes, or until bubbly.
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Quick Tip: Use an Italian blend cheese instead of what’s listed here.
Thanks again to All Recipes for this authentic Italian recipe.
