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Manicotti

As you may have realized if you have been reading my blog in the past, my boys are well not adventurous eaters. Comfort food is an absolute yes for them. One does like casseroles, neither are huge fans of soup, and pasta … is all about buttered noodles.

I try to make things I am sure they will like if they give it a try. So, if it is shared on my blog it was a hit with at least 3 out of the 4 of us. I swear my dog is currently trying to work on his mind control because I kept typing 5 instead of 4 there. Anyway, I had stopped making some of my favorite kinds of dishes because of the disinterest of my young man-cubs.

I was however really craving some homemade manicotti the other day. Plus, my oldest was part of the crew for the spring musical so I was trying to make him early dinner while the rest of us didn’t eat until later. Manicotti worked wonders because I made up a pan of 2 shells for him and then a 9×13 for the rest of us. WORKED GREAT!!!!

This is a super simple recipe. The better-quality ingredients you use the better because there are only a few ingredients. Manicotti shells, marinara sauce, ricotta, mozzarella cheese, basil, and parmesan cheese.

This is one of those dishes where you need to make sure you have prep time. ALSO make sure to salt your pasta water. You have to and I mean HAVE to salt your water.

Preheat the oven to 350°F. Bring to a boil water, add salt and manicotti shells, cook per box directions. Drain and set aside. In a 9×13 pan pour a little marinara sauce on the bottom of the pan so the shells don’t stick.

In a medium bowl combine ricotta cheese, 3 cups of the mozzarella cheese, and basil. Squeeze the filling into the shells. Place filled shells into the prepared dish. Pour remaining sauce over the top of the filled shells. Then top with mozzarella. Bake at 350°F for 15 minutes. Then sprinkle the parmesan cheese over the tip and bake another 10 minutes.

Manicotti

Ingredients:

12-14 Large Manicotti Shells

4 Cups Shredded Mozzarella Cheese

2 Cups Ricotta Cheese

1 TBSP Dried Basil

26 Ounces Spaghetti Sauce

½ Cup Parmesan Cheese

Preheat the oven to 350°F.

In a large pot bring to a boil water, add salt and manicotti
shells, cook per box directions. Drain and set aside.

In a 9×13 pan pour a little marinara
sauce on the bottom of the pan so the shells don’t stick.

 

In a medium bowl combine ricotta
cheese, 3 cups of the mozzarella cheese, and basil.

 

Squeeze the filling into the shells. Place
filled shells into the prepared dish.

 

Pour remaining sauce over the top of
the filled shells. Then top with mozzarella.

 

Bake at 350°F for 15 minutes.

 

 Then sprinkle the parmesan cheese over the tip
and bake another 10 minutes.

 

ENJOY!!!

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