Manicotti is one of my favorite meals.
This recipe is my basic way of making this dish
. . . what I like about this recipe is the addition
of broccoli to the cheese mixture. Check out
the tips at the end of the recipe!
Ingredients
- 8 ounces manicotti shells
- 1 (32-ounce) container ricotta cheese
- 1 1/2 cups (6 ounces) shredded mozzarella chesse, divided
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) package frozen chopped broccoli, thawed and well drained
- 2 cups spaghetti sauce
Instructions
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Cook manicotti shells according to package directions; drain, rinse, and drain again.
- In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, egg, salt, and pepper. Add broccoli; mix well.
- Fill each manicotti shell with about 1/3 cup cheese mixture and place in prepared baking dish. Pour spaghetti sauce over stuffed shells and sprinkle with remaining mozzarella cheese.
- Bake 35 to 40 minutes, or until hot and bubbling.
Notes
- For an easy way to fill the manicotti shells, place the cheese mixture in a resealable plastic storage bag. Snip off a corner of the bag and squeeze the cheese mixture into the shells.
- For an extra burst of flavor, add 1/8 teaspoon ground nutmeg to the cheese mixture.
2 comments:
Ciao!! This looks delicious!
Gina, I would love this for dinner tonight. You and I must have the same taste. Have a wonderful weekend. Blessings, Catherine xo
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