Friday, September 10, 2010

Foodie Friday: Stuffed Manicotti

This is a favorite recipe of ours. It usually only gets used when we have company because it is a bit time consuming. I had meant to make it this weekend when we had company, but we ended up going out to eat instead. So, I made it for Wednesday night supper. I used Peachy's nap time to get it all assembled and just took it from the fridge and baked in time for supper.
Note: This picture does NOT do this recipe justice!

-1 package (8oz) Manicotti (I have found that it doesn't hurt to have two packages on hand. This time I ended up having enough filling to fill one and half packages.)
-2 jars (27 oz) spaghetti sauce
-2 eggs
-1 container (15 oz) ricotta cheese
-4 cups shredded mozzarella
-1 cup grated Parmesan
-1/4 c. chopped fresh parsley (1 T dried)
Optional : 10 oz frozen chopped spinach, thawed and drained

1. Cook Manicotti according to package directions.
2. Preheat oven to 350.
3. In bowl: Beat eggs, stir in ricotta, 3 cups mozzarella, 3/4 cup Parmesan, and parsley. (This is also where you would add the spinach.)
4. Coat baking dish with nonstick spray or spread.
5. Spread 1 jar of sauce on the bottom of the baking dish.
6. Stuff manicotti with ricotta mix and arrange in pan on top of sauce.
7. Top manicotti with second jar of sauce and remaining cheese.
8. Bake, covered, until bubbly, about 45 minutes.
9. Remove cover and back an additional 5 minutes.


Stephanie said...

Would you care to share any tips on "stuffing" manicotti? This seems like a tricky part to me since I'm not quite as up to snuff in the kitchen as you...

Kristi said...

Thanks for linking up!!

Stephanie, you could try a pastry bag of if you don't have one, trim the corner off of a ziploc and use that as a pastry bag.

~ The Speckled Dog

Deb Hamilton said...

I have used this recipe before and I used a cookie press to put in the stuffing..worked great!

Kristi said...

I don't have any tips on stuffing, although the other two seem like good ideas. I have found that if you make sure that the manicotti is a bit on the undercooked side it is less likely to rip while stuffing. And another little secret, sometimes my manicotti has rips in it. I just roll it around and call it good. I am not a perfect cook, nor do I claim to be. :o) As long as it tastes good, I am happy!

Kim @ NewlyWoodwards said...

Yum! Sounds similar to a recipe I used for freezeapalooza. I had never made it before. So good. Reminds me that I should make it again.

Amber said...

Oh man, I think i'm going to make this tonight!! My hubs is a pasta fanatic and i'm sure he will LOVE this!!
Thank you!! :)

Envy My Cooking said...

If you ever want to share any recipes please come on over to our site and email us.

Kristi said...

I'm back again. Just wanted to let you know that I'm making this for dinner tonight so I'll be featuring it Tuesday, if that's ok with you. Thanks for linking to Foodie Friday!

~ The Speckled Dog

Kristi said...

This was soooo good! Can't wait to have leftovers for lunch tomorrow. Thanks!

~ The Speckled Dog

Kristi said...

Just stopped by to tell you that I featured this. Thanks for linking up!

Nina @ Momma Go Round said...

WOW this looks awesome! I totally need a new pasta dish. We are trying to save money, so pasta has become a staple around here and I'm pretty tired of my recipes.

I'm having a recipe link up this weekend and would love if you shared this!