Monday, February 7, 2011

Meatless Monday, extra cheese edition

We love cheese here. It's one of those things that I never get tired of, and I've got years of evidence that my hubs doesn't either. And of course, Junior Pete is just like every other cheese loving kid, and would happily eat nothing else if given the choice. So this super easy recipe will surely be in my repertoire for like, ever.

  • 2 cups ricotta cheese (roughly equivalent to a 15oz container, I usually buy the bulk tubs at Sam's)
  • 3 cups shredded mozzarella, divided
  • 1 cup grated parmesan, divided (I often use Asiago, it's comparable to good parm, but cheaper)
  • 1/2 cup bread crumbs (I process leftover bread in the cuisinart and then freeze it to use here, in meatloaf, etc. Dried breadcrumbs would work just fine)
  • 1 egg
  • 4 tsp dried parsley (or 4 TBSP fresh chopped)
  • 1 jar spaghetti sauce of your choice
  • 1 box manicotti noodles
Put a big pot of water on to boil while you make the filling, and preheat the oven to 350. In a large bowl, combine the ricotta, 2 cups of the mozz, 3/4 cup of the parm, the bread crumbs, egg and parsley. Stir to mix well. Cook the pasta per instructions, drain well, and then lay out flat to cool a bit so they're easier to work with. Prepare a 9X13 pan by spreading about 1 cup of the spaghetti sauce on the bottom. To fill each piece of pasta use a pair of kitchen scissors to cut them open so they lay flat, and then place 1/4 cup of filling in each. Roll up and place seam side down in prepared pan. Once all shells are stuffed and in the pan, pour the remaining pasta sauce over the top, and then sprinkle with remaining cheeses. Bake in 350 degree oven for 30-35 minutes.

Sorry I didn't get a post-oven, melty cheese beautiful shot after it had baked, we had been smelling it for long enough that I wasn't really thinking along those lines.

Printer friendly copy

  • A couple of thoughts. First of all, the filling picture isn't great, doesn't it look like crab spread? That made me think that crab manicotti would be beyond scrumptious, but that's big money talk too. Hmm.
  • This freezes perfectly, and I have part of this batch tucked safely away already for the next time it shows up on my menu. I love 2 for 1 cooking.

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