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June 1998 Issue
Cooking Italian
by Philip R. Gantt
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Manicotti This recipe is another of Italian origin, and has been passed into our family by Rose Borrello, the grandmother of my oldest daughter, Bridgett. Rose is of pure Italian heritage and this recipe exemplifies the quality of original Italian cooking. The quantities listed below are adequate to serve six adults with a hearty appetite.
  • 2 lbs. ricotta cheese
  • ½ lb. jack cheese (grated)
  • ½ bunch fresh parsley (finely chopped)
  • 1 egg (slightly beaten)
  • 1 Tbls. black pepper
  • ¼ tsp. oregano
  • ¼ tsp. sweet basil
  • 1 box (32 shells) jumbo manicotti shells
While pasta shells are boiling, mix all other ingredients thoroughly in a bowl to form the cheese mixture. Take care not to overcook the pasta. After the pasta is done boiling it must be rinsed with cool water and shells must be opened to original form. This can be tricky as the shells may break or tear if you are not careful. You may proceed to stuff each shell with a heaping tablespoon of cheese mixture. Arrange stuffed shells in a casserole pan. Bake covered at 325 degrees for 40 minutes. Serve with Marinara sauce over the shells.
  • Yields: 6 servings
  • Preparation Time: 1 hour

 
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