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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Ricotta Filling Recipe

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This recipe for Ricotta Filling is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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