March 20, 2013 28 Comments
We all really enjoy this dish, and I don’t mind making it because it’s so easy and quick! My daughter is the biggest fan, though, and requests it often.
1 pint part-skim ricotta cheese
1 cup shredded mozzarella cheese
3/4 cup parmesan cheese
Ground black pepper to taste
Salt to taste
7 – 8 manicotti pasta (cook a few extra in case they split)
2 eggs or 1/2 cup of Egg Beaters
1 tsp italian seasonings
2 cups marinara sauce
Cook manicotti according to package (the brand I use takes 7 minutes, once water is boiling).
Preheat oven to 350° F.
In a large bowl, blend all of the ingredients except the pasta, sauce, and 1/4 cup of parmesan cheese.
Cover a large, glass baking dish with half the sauce.
Fill each manicotti shell with cheese filling. (You can easily do this by putting it all in a gallon-size storage bag, snipping the end and piping it in the shells.)
Arrange in dish and cover with remaining sauce.
Sprinkle with remaining parmesan cheese (I accidently sprinkled with mozzarella cheese, so ignore that in the photos!)
Bake for 45 minutes or until hot & bubbly.
Serve with breadsticks and side salads.