Ingredients
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1
-
1
-
1
-
3
-
1/4
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-
-
-
-
-
-
-
-
-
Directions
The Best Cheese Manicotti, I love Italian food, and I love cooking for my friends at college, so that’s how this dish evolved. I don’t really use any written recipe when I make it, so some of the seasoning measurements are approximate. This makes seven 2 manicotti shell servings, which is a lot, but it tastes great even as leftovers., I usually make stuffed shells or lasagna, but I had the manicotti shells in the cupboard so decided to put the effort into making them this afternoon. Couldn’t believe my ears when both hubby and daughter said they liked these better than either of the others! And I had to agree with them–these were quite flavorful, though used Classico’s Four Cheese Marinara Sauce and went a little heavier on the mozz and parm than recipe called for! Have a feeling I’ll be asked to make these more often — and soon!, I made this dish and it turned out great.
The whole family loved it. We did NOT have ANY leftovers.
It also wasn’t as hard to prepare as I thought it might be.
I was under the impression that the noodles would break very easily and I guess sometimes they can..Maybe I just got lucky. But stuffing them was very easy for myself and my husband. Lol Yes my husband. He was very eager to help out with this dish!
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Steps
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1
Done
|
Cook the Manicotti Shells According to the Directions on the Box. |
|
2
Done
|
Drain in Colander and Set Aside to Dry. |
|
3
Done
|
Mix All the Ricotta, 2 Cups Mozzarella, and 1/4 Cup Parmesan in a Bowl. |
|
4
Done
|
Add an Extra Handful of Mozzarella and a Little More Parmesan If You Like It Cheesier. |
|
5
Done
|
I Like a Lot of Flavor in My Manicotti So I Just Keep Adding the Basil and Italian Seasoning Until I Think Its Enough. |
|
6
Done
|
If You Dont Like a Lot of Seasoning, Just Put 1 Tsp. |
|
7
Done
|
of Each In. |
|
8
Done
|
If not, Just Keep Adding Until It's Seasoned to Your Taste. |
|
9
Done
|
You Can Also Add a Dash of Salt and Pepper If You Like or a Little Bit of Garlic. |
|
10
Done
|
Preheat Oven to 350. |
