Zutaten für Cheese Filled Manicotti
- Manicotti
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 24 ounces spaghetti sauce
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Zubereitung von Cheese Filled Manicotti
- Cook giant pasta shells according to package directions until al dente. Drain well.
- Rinse the cooked shells under cold water to stop the cooking process. Drain thoroughly and arrange in a single layer on a baking sheet to cool.
- While the shells cook, prepare the cheese filling: In a large bowl, combine 15 ounces ricotta cheese, 1 1/2 cups shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 large egg, 1/4 cup chopped fresh parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg. Mix well.
- Spoon the cheese mixture generously into each giant pasta shell, using at least 1/3 cup per shell.
- Lightly grease a 13x9 inch baking dish.
- Arrange the filled shells in a single layer in the prepared baking dish.
- Pour 24 ounces of your favorite spaghetti sauce evenly over the manicotti shells.
- Sprinkle the remaining 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the sauce.
- Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the cheese is melted, bubbly, and golden brown, and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
52g
Fat
98g
Carbs
20g
