Ronzoni's Cheese-Filled Manicotti

Name: Ronzoni's Cheese-Filled Manicotti
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 14 tubes, 7 serving(s)
Ingredients: 8 ounces manicotti; 2 (15 ounce) containers ricotta cheese; 8 ounces shredded mozzarella cheese, divided; 1/2 cup grated parmesan cheese, divided; 3 tablespoons chopped fresh parsley, divided; 2 eggs; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon nutmeg; 14 ounces spaghetti sauce

Submitted by puppitypup

"The hint of nutmeg really makes this dish. You can use storebought spaghetti sauce or my recipe #182243 or make a white sauce. When we have company I like to to make half red sauce and half white sauce. They look beautiful that way in the pan."

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Ready In:: 1hr
Ingredients:: 10
Yields:: 14 tubes
Serves:: 7

ingredients

8 ounces manicotti
2 (15 ounce) containers ricotta cheese
8 ounces shredded mozzarella cheese, divided
¹⁄₂ cup grated parmesan cheese, divided
3 tablespoons chopped fresh parsley, divided
2 eggs
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₄ teaspoon nutmeg
14 ounces spaghetti sauce

directions

Preheat oven to 350 degrees.
Cook pasta according to package directions. Drain and lay flat on foil to cool.
Meanwhile, in a large bowl, add most of the ricotta, mozzarella, and parmesan, leaving just enough to sprinkle over the top later. Also add the eggs and seasonings and mix well.
Spoon or pipe about 1/3 c cheese mixture into each pasta tube and place in a 13 x 9 pan.
Pour spaghetti sauce over filled pasta, sprinkle with remaining mozzarella, parmesan and parsley.
Cover with foil and bake 35 minutes or until hot and bubbly.
NOTE: To make a white sauce, take equal parts butter and flour, melt and brown in pan, taking care not to burn it. Add a pinch of salt and nutmeg, then cream or milk slowly, to reach the right consistency. For this recipe, you would need about 1/2 cup each of butter and flour and about 3 c of cream or milk.