- 1 package (8 oz.) manicotti shells
- 1 container (15 oz.) ricotta cheese
- 2 cups (8 oz.) shredded mozzarella cheese
- ½ cup Parmesan cheese
- 1 egg
- 1 Tbsp chopped parsley
- ¼ tsp salt
- ¼ tsp pepper
- 1/8 tsp nutmeg
- 2 cups (16 oz.) spaghetti sauce
Prepare pasta as directed on package; drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, mix ricotta cheese, 1 ½ cup ricotta cheese
Prepare pasta as directed on package; drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, mix ricotta cheese, 1 ½ cup of the mozzarella cheese, ¼ cup of the Parmesan cheese, the egg, parsley, salt, pepper, and nutmeg. Spoon mixture into manicotti shells, using at least ⅓ cup per shell. Place filled manicotti shells in a single layer in greased 13x9–inch baking pan. Pour spaghetti sauce over manicotti shells. Sprinkle with remaining ½ cup mozzarella cheese and ¼ cup Parmesan cheese. Bake at 350°F for 35 minutes or until hot. Makes 4 servings.
Advanced Preparation: Complete all other steps but do not bake. Cover baking dish tightly with plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350°F for 1 ½ hours or until hot and bubbly.
Per serving: 742 calories, 35g fat, 40g protein, 68g carbohydrate, 6g fiber, 1.3g sodium.