Ingredients: |
Ingredients: 1 Recipe of Italian Spaghetti Sauce
1 box Manicotti (14 tubes), prepared per pkg. instructions
3 Eggs, beaten
2 C. Marble Jack Cheese, shredded; divided
2 C. Cheddar Cheese, shredded; divided
2 C. Mozzarella Cheese, shredded; divided
1/2 C. Parmesan Cheese, grated or shredded
1/2 tsp. ground Oregano
1 Tbsp. Italian Seasoning
1/2 C. Sour Cream
|
Directions: |
Directions:Combine eggs, 1 1/2 C. each of Marble Jack, Cheddar, and Mozzarella Cheese with Parmesan, Oregano, Italian Seasoning, and Sour Cream until well blended.
Using a Lasagna pan or 9x12 pan, ladle 1/4 of Italian Spaghetti Sauce into bottom of pan and spread out evenly (use enough sauce to cover the bottom of the pan ~ 1/4 inch deep). Using a spoon or a pastry bag, carefully fill cooled pasta tubes with ~ 2 Tbsp. of the cheese mixture. Place filled tube in pan with sauce.
*If a tube breaks open, place cheese mixture along a long edge of the pasta and roll up, place seam side down in pan with sauce.
Continue filling tubes with cheese mixture and place in a single layer in pan. Pour remaining Italian sauce over the filled Manicotti tubes in the pan, make sure all tubes are covered with sauce-use a spoon to spread sauce evenly. Clean up any spilled sauce from pan edges with a moist paper towel. Cover pan with aluminum foil and bake at 350º for 30 minutes. Remove foil and sprinkle with remaining Marble Jack, Cheddar, and Mozzarella cheese. Return to oven, uncovered, for 15 minutes or just until cheese is melted. |
This recipe for Four-Cheese Manicotti is from