Wednesday, July 6, 2016

Four-Cheese Manicotti

Four-Cheese Manicotti 

 Prep Time: 45 mins Total Time: 1 hr 10 mins Yield: 8 manicotti

3 tablespoons oil
2 teaspoons fresh garlic
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided ( can use a bit more)
4 ounces cream cheese, softened
1/3 cup grated parmesan cheese ( can use more)
 1 teaspoon italian seasoning salt ( to taste I use seasoned salt)
 1/2-1 teaspoon fresh ground black pepper ( or to taste)
 8 manicotti, cooked and drained ( you might use more shells so I would cook 10)
 4 -6 cups marinara sauce
 1/4 cup parmesan cheese ( or to taste)
mozzarella cheese, for topping ( any amount desired)

DIRECTIONS Set oven to 350 degrees F. Butter a 13 x 9-inch baking dish. In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese,fresh garlic, Italian seasoning; beat with a wooden spoon until smooth and well combined. Season with white salt or seasoned salt and black pepper to taste. Spoon into cooked and cooled manicotti shells. Pour half of the pasta sauce into the prepared baking dish. Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows). Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely). Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce. Cover and bake for 25 minutes. Uncover and top with mozzarella cheese (any amount desired). Bake 5 mins longer, or until cheese is melted. Let stand 10 mins before serving.

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