Manicotti
32 oz jar of marinara sauce OR 7 1/2 c home-made sauce.
1 c water
1 pkg of 14 large manicotti tubes
Cheese Filling OR Meat filling (Recipes below)
Jack or Mozzarella cheese cut into 14 (2x2 inch) slices (approx. 4 oz)
Grated Parmesan cheese to finish
Easy one pan method, no par boiling necessary.
Mix sauce with 1 c water.
1. Cover bottom of a 12 x 17 baking pan with 2 c sauce OR use two 2 qt. baking dishes, cover bottom of each with 1 cup sauce.
2. Fill uncooked large manicotti with cheese or meat filling (recipe below) Any leftover filling can be blended into remaining sauce.
3. In baking dish, arrange filled manicotti in single layer. Leave space between each manicotti to allow for expansion during baking. Completely cober manicotti with remaining sauce.
4. Cover dish securely with foil and back 375F 1 hour, uncovered and top each manicotti with cheese slice, return to oven uncovered for 10 minutes. Sprinkle with parmesan cheese before serving.
Cheese Filling
1 qt small curd cottage cheese or 2 lb ricotta cheese
1 c shredded mozzarella cheese
2 eggs slightly beaten
2 T minced parsley
1/2 t basil, crushed
1/2 t salt
1/4 t nutmeg
1/8 t pepper
Blend together ingredients. Bake as above.
Meat Filling
1 1/2 lb beef or beef, pork, veal combination
1/2 c chopped onion
2 eggs slightly beaten
1 c shredded mozzarella cheese
1/2 c cup sauce (taken from above)
2 slices dried french bread soaked in 1/2 c milk
2 T minced parsley
1/2 t garlic powder
1/2 t salt
1/4 t pepper
Lightly brown meat and onion, drain and cool slightly. Mix with remaining ingredients. Bake as directed below.