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Ricotta Filling Recipe

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This recipe for Ricotta Filling, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanore Sero
Added: Tuesday, August 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz.) container of ricotta cheese
1/2 c. Parmesan cheese
8 oz. shredded mozzarella cheese (reserve pinch for topping)
1 large egg
1 T. oregano (or less to taste)
1 lb. large pasta shells, manicotti or lasagna noodles
2 (1 lb. 10 oz.) jars red sauce of choice

Directions:
Directions:
STUFFING: Mix ricotta, mozzarella, Parmesan, egg and oregano in large bowl until well blended.
FOR STUFFED SHELLS OR MANICOTTI: Boil noddles in lightly salted water until al dente; drain and cool. Fill with stuffing. Grease 13x9x2 in. pan and cover bottom with with red sauce. Put stuffed shells or manicotti in a single layer. Top with more red sauce. Sprinkle reserved mozzarella and Parmesan over top. Bake at 350 degrees for 40 to 60 min.
FOR LASAGNA: Grease 13x9x2 in. pan and cover bottom with with red sauce. Boil 1/2 to 1 lb. lasagna noodles until al dente; drain and rinse. Layer one thickness of noodles in pan. put 1/2 of cheese mixture on top of noodles. Cover with red sauce. Repeat layers, finishing with a layer of noddles. Cover with red sauce and reserved mozzarella. Bake at 350 degrees for 50 to 60 min.

 

 

 

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