I promised that recipe yesterday, but I just got busy! My oldest had a cup stacking tournament yesterday and it was a long night! Here's a link to a cool video in case you have no idea what cup stacking is. Supposedly it is excellent for hand/eye coordination. Anyway, this morning - poor guy has a fever. He is so upset because he's never missed a day of school - this kid loves to learn! Anyway, he's home hanging out with me today.
I do have that recipe, I made it yesterday as stuffed shells. I think it really turned out well - two of the boys even ate it! (My boys are SO picky! I can't wait til they become human vacuums like all boys eventually become, lol!) Anyway, the recipe is written as manicotti, but you can make it as either. Enjoy!
Manicotti
1 (8oz) package manicotti pasta
3 c whole ricotta cheese
2 c mozzarella cheese, shredded
1 c grated parmesan cheese
1 T chopped fresh parsley
½ t salt
¼ t black pepper
3 eggs
2 ½ c (32 oz) spaghetti sauce (I always use more cause I love sauce!)
Bring water to boil, add pasta. Cook for 8-10 minutes and drain. Cool on wax paper or foil.
Preheat oven to 350.
Mix ricotta cheese, mozzarella cheese, ¾ c parmesan cheese, parsley, egg, salt and pepper. Fill manicotti with cheese. (I use a Ziploc baggie with the corner snipped off).
Coat 9x13 baking dish with spaghetti sauce. Place manicotti in single layer. Cover with remaining sauce. Bake for 45 minutes.
This recipe may also be used with jumbo shells, instead of piping the filling in with a baggie, you can just use a spoon to fill the shells.
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4 comments:
Mmmmmm.....yummy sounding recipe Emily! May have to try this tonight for my family (I'm with you, I have two picky boys in which I can't wait for them to become human vacumns).
Linda
This sounds so good! I'll have to try your recipe.
I hope your kiddo feels better soon.
Emily, I just had to write you and let you know that you can freeze this recipe too! I use the jumbo shells, and stuff them, then freeze them in plastic containers. I make a layer, put waxed paper on top, then make another layer, etc. Just the stuffed shells, not the sauce. Then when you need to make some, put some sauce in the bottom of your glass dish, take out however many stuffed shells you want (they come apart from each other really easily) and then pour more sauce on top. Stick it in the fridge until time to put in the oven. SO yummy! I use the 30 Day Gourmet recipe from the book by the same name, and I've made 80 at a time. If you're doing that, it's good to have a friend (or sister!) to help.
Susan
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