"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
32 ounces Ricotta cheese 1/2 lb grated Mozzarella cheese 1/2 cup grated Parmesan cheese 1/2 cup chopped basil 2 eggs 1 tsp salt 12 to 16 Manicotti shells 2 jars Ragu 1/2 cup grated Mozzarella (to place on top of the Manicotti)
Mix the first 6 ingredients in a bowl.
Cook the Manicotti shells according to the package directions (should be firm). Drain shells and rinse in cold water until you can touch.
Cover bottom of a 9 x 13 baking dish with sauce.
Stuff Manicotti with mixture and place in baking dish. I like to “cheat” and I cut the shells on one side – they’re easier to stuff and they hold up fine when served.
Cover with more sauce and the Mozzarella cheese. Cover with foil and bake at 350º for about 1 hour. Or, refrigerate up to 24 hours then bake.
45 minutes to prep; 60 min to bake
Mom provided the recipe many years ago. I substituted the basil for the meat ( 1 ½ lbs as called for in the original recipe). Recipe submitted by Frank Scognamillo.
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