- 1 pint ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 manicotti shells
- 1 (32 ounce) jar spaghetti sauce
In a medium bowl, mix together the ricotta cheese and egg until blended. Stir in the mozzarella cheese, 1/4 cup of the Parmesan cheese, salt and pepper. Stuff the mixture into the uncooked pasta shells.
Spread 1/2 cup of the spaghetti sauce in the bottom of a medium baking dish. Arrange the stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover the dish, and chill in the refrigerator for 8 hours, or overnight.
Preheat the oven to 400 degrees F (200 degrees C). Bake the pasta covered for 40 minutes. Sprinkle with the remaining Parmesan cheese, and bake for another 15 minutes. Allow to rest for 10 minutes before serving.
- Yields: 6 servings
- Preparation Time: 1 hour, divided plus chilling time