Italian

Manicotti (using uncooked shells) is for Dinner.

Manicotti (using uncooked shells) takes 30 minutes to prepare.

Manicotti (using uncooked shells) takes 45 minutes to cook.

Manicotti (using uncooked shells) makes 8 servings.

The ingredients for Manicotti (using uncooked shells) are:

16 oz ricotta cheese, whole milk
1/4 lb or 4 oz grated mozzarella
1 Tbsp chopped parsley
1/2 cup grated parmesean cheese
1/2 cup grated romano cheese
1 tsp sugar
1 egg, slightly beaten

8 large manicotti shells or 16 small shells

4 cups spaghetti/marinara sauce - not a thick sauce because you want the pasta to absorb the sauce. We make sauce from fresh tomatoes (see spaghetti and meatball recipe), but you can use a jar sauce, if need be.

Here is how you make Manicotti (using uncooked shells):

Combine and blend well ricotta, mozzarella and parmesean/romano cheeses. Add parsley, sugar and egg and mix thoroughly.Fill UNCOOKED manicotti shells. Stuff fully.Spoon some of the heated sauce in bottom of baking dish. Place stuffed manicotti on top of sauce. Cover Manicotti with remaining sauce and tin foil top.Bake covered at 400 for 50-55 minutes. Remove cover and sprinkle with parm/mozz cheese blend. Serve with meatballs (see spaghetti and meatball recipe).Number of Servings: 8Recipe submitted by SparkPeople user LREISDORPH.

The nutritional information for Manicotti (using uncooked shells) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 377.5

• Total Fat: 18.8 g
• Cholesterol: 100.9 mg
• Sodium: 885.4 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 3.0 g
• Protein: 21.6 g

Manicotti (using uncooked shells) is Italian cuisine.