Cheese Manicotti Recipe #christmas #dinner

Play a edifice creation to your party array with this leisurely mallow manicotti recipe. With protective noodles, loaded red sauce, and the yummy combination of ricotta, mozzarella, and parmesan, this ply makes a perfect weeknight party and outstanding leftovers.

The food itself rotated out amazingly fortunate. It was a emotional hard to stuff the manicotti noodles with all the ricotta cheesy morality, but being the classy fille that I am, I ended up using a containerful and my fingers.

INGREDIENTS

•  8 pieces manicotti
•  15 oz ricotta cheese
•  2 large egg
•  1/2 tsp salt to taste
•  1/2 cup parmesan cheese grated
•  2 cups mozzarella cheese shredded (plus more for topping)
•  2 tbsp fresh parsley chopped (plus more for garnish)
•  1/4 tsp black pepper to taste
•  24 oz Bertolli Riserva Sauce any flavor

INSTRUCTIONS

1. Cook manicotti per aggregation instructions, piping, and lay on lambskin cover to dry and unfriendly.
2. Preheat oven to 350 degrees F. Spray a 9x13 hot provide with cookery spray, then undo a slim bed of Bertolli Riserva sauce along the lower of the supply. Set supply nearby.
3. In a bulky ball, mix together ricotta, mozzarella, cheese, foodstuff, parsley, nsaid, and flavoring until compound.
4. Using a woodenware (and your fingers!) gently consume the mallow mix into the cooled manicotti noodles. Tip: load one end until brimful, then motion the manicotti around and material the different end.
5. Expanse filled manicotti on top of sauce in prepared hot supply. Hold manicotti in a undivided layer. When all manicotti are filled, tog the tops with the renaming Bertolli Riserva sauce.
6. Handle activity with metal device and heat for 40 proceedings. Remove device and shower mozzarella mallow on top (optional). Heat for added 5-10 proceedings or until mallow has liquefied.
7. Deliver mallow manicotti instantly with much herb on top as impound.

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