Cheese-Stuffed Manicotti
Recipe
- Title:
- Cheese-Stuffed Manicotti
- Categories:
- Italian, Pasta, Cheese/eggs
- Yield:
- 6 servings
Ingredients
CHEESE FILLING
- 1/2 lb Fresh mozzarella cheese,
- Salt and freshly ground
- 1/2-inch dice
- Black pepper
- 2 lb Ricotta cheese (or 2
- 1/4 c Minced fresh parsley
- 15-ounce containers)
- 14
- Manicotti shells
- 1/4 lb Prosciutto, 1/4-inch dice
- 3 c Tomato sauce (Meat or
- 2
- Eggs
- Marinara)
- 1/2 c Freshly graterd Parmesan
- 1/2 c Freshly grated Parmesan
- Cheese
- Cheese
Directions
- TO MAKE THE FILLING: combine all the filling ingredients and mix very thoroughly.
- Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking.
- Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente.
- Stir occasionally with a long-handled fork.
- Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer.
- Shake manicotti free of water over the pot.
- Spread a clean kitchen towel on the kitchen counter.
- Place the manicotti side by side on the towel, which will absorb all the remaining moisture.
- (The shells must be completely dry before stuffing.)
- Repeat until all shells are cooked.
- Cool.
- Generously butter a baking dish, 13 x 10 inches.
- Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end.
- This is best done with a pastry tube and a large nozzle; otherwisew use a regular teaspoon.
- Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient stuffing for.
- Pour half the tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese.
- Bake in a preheated moderate oven for 15 to 20 minutes.
- Heat remaining tomato sauce to serve separately.
- Serve with additional Parmesan Cheese.
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