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| 8 oz |
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Manicotti |
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| 1/2 tsp |
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Salt |
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| 1/4 tsp |
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Pepper |
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| 2 15 oz |
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Part Skim Ricotta Cheese |
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| 2 lg |
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Eggs, slightly beaten |
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| 1/2 tsp |
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Dried Thyme |
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| 1/2 tsp |
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Dried Oregano |
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| 1-1/2 cups |
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Parmesan Cheese |
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| 1 oz |
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Mushrooms, dried, soaked and drained, finely chopped |
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| 4 cups |
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"Basic Tomato Sauce" |
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| 1 |
Cook pasta, drain, and cool. Meanwhile, preheat oven to 375°. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with salt and pepper. Stir in mushrooms. |
| 2 |
Using a plastic bag for filing, stuff cooled pasta shells with 3 T ricotta mixture in each. Coat bottom of a 9x13" baking dish with 2 cups tomato sauce. Line up Manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining ½ c shredded Parmesan. Bake until bubbly, about 30 minutes. |
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| Servings: 6 |
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| Recipe Source |
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Source: Everyday Foods
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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