"Hunger is the best sauce in the world."--Cervantes

Stuffed Manicotti Recipe

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This recipe for Stuffed Manicotti, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Nichols - Granddaughter of Neal and Bertha Lynema
Added: Thursday, July 26, 2007


12 uncooked manicotti or jumbo shells
15 oz ricotta cheese
8 oz + 1/2 cup shredded mozzarella cheese
1 egg + 1 egg white
1/4 c + 2 tbsp grated parmeson cheese
2 tbsp parsley
3/4 c dried Italian-herb seasoning
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
3 c spaghetti sauce

Cook pasta acording to directions for par boiling. Drain and cool. Heat oven to 350.Combine ricotta cheese, 1 cup mozzarella cheese, egg, egg white, 1/4 cup parmesan cheese, parsley, herbs, garlic powder, salt, and pepper. Fill shells with cheese mixture. Spread 1/2 cup spaghetti sauce over bottom of shallow 3 qt baking dish. Arrange filled shells over sauce. Cover with remaining sauce. Sprinkle with remaining cheeses. Cover dish loosely with foil. Bake 40 minutes, until hot and bubbly. Freezes well.




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