Saturday, September 23, 2006

Three Cheese Manicotti

I needed a meat-free version of Manicotti for a friend's vegetarian mother, and this is what I found. VERY good. Almost all of my noodles split, but I was able to use them. The filling wasn't too runny, so even split noodles worked good. The original recipe (along with ratings and reviews) is here. I added Tastefully Simple's Garlic Garlic to the cheese mixture for more flavor.


1 (8 ounce) package manicotti pasta
16 ounces ricotta cheese
6 ounces shredded mozzarella cheese, divided
6 ounces shredded Monterey Jack cheese
2 tablespoons sour cream
1/3 cup dried bread crumbs, seasoned
1/4 cup chopped fresh parsley
salt and pepper to taste
2 cups spaghetti sauce

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
Bake in preheated oven uncovered for 40 minutes; serve.

1 comment:

s.j.simon said...

:) did you know how cheese was invented? It wasnt necessity, it was an accident, read this