Manicotti – Italian Recipe
Confusing:
Manicotti is sometimes used interchangeably with cannelloni, but there is a difference. The major difference is that cannelloni is made from pasta sheets that are rolled and manicotti is made from pre-shaped noodles that are stuffed. I also bake my manicotti which is not always done.
Ingredients (6 servings):
* 14 – manicotti pasta shells (about 8 ounces) – these can be purchased in the store (I typically use Ronzoni but there are other brands that are as good).
* 2 cups – ricotta cheese
* 3 cups – mozzarella cheese, grated
* 1 cup – Parmesan cheese, grated
* 2 cups – cottage cheese
* 2 – eggs
* 1 tablespoon – fresh Italian parsley, chopped
* 1/4 teaspoon – salt
* 1/4 teaspoon – pepper
* 1/4 teaspoon – nutmeg
* Botticelli’s rich Italian tomato sauce (as much as desired)
Preparation:
Cook pasta in boiling salted water as prescribed in the directions on the box. Preheat the oven to 350 degrees F. Mix the ricotta, half of the mozzarella, 1/4 cup Parmesan, and cottage cheeses together along with the eggs, parsley, salt and pepper, and nutmeg in a large bowl.
Once the pasta tubes are done cooking, pour into a colander and run cool water over them. Let them sit for a few minutes to allow the pasta to cool and the water to drain. Stuff the pasta tubes after they have cooled with the cheese mixture and place in a baking dish (I use a 10 x 14 x 3 inch dish) to form a single layer.
Top the pasta with Botticelli’s rich Italian tomato sauce. I like to make sure all the pasta is covered with sauce, but you can use as much or little of the sauce as desired. I then add the remaining mozzarella and Parmesan cheese to the top and bake for 35 minutes (I like to see the cheese on the top start to brown).
Enjoy!
