My Top Picks Spring Favorites Meatless

Manicotti: with Cheese Filling

A favorite during Lent
You can prep the filling and sauce ahead and refrigerate

Ingredients

  • 1 pkg. (14) manicotti shells (semi-cooked)
  • 4 cans (8 oz.) tomato sauce
  • 1/4 c. water
  • 1-1/4 t. dried oregano
  • 1-1/4 t. dried basil
  • 3/4 t. dried marjoram
  • 1 t. white sugar
  • 1-2 garlic cloves, minced

Filling

  • 2 c. mozzarella cheese, shredded (additional mozzarella for top)
  • 15 oz. low fat ricotta cheese
  • 1/4 c. freshly grated Parmesan-Reggiano cheese
  • 1 egg, slightly beaten
  • 1 Tbls. fresh parsley, chopped (or 1 t. dried)
  • salt and pepper to taste

Instructions

In a bowl, mix tomato sauce, water, oregano, basil, marjoram and garlic to make sauce. Set the rest aside while preparing filling, or refrigerate, until you are ready to stuff manicotti shells.

Pour a little sauce to cover the bottom of a greased 9x13 baking pan;

Add filling ingredients to a medium size bowl, and by hand, stir together until smooth. Set aside, or refrigerate, until you are ready to stuff manicotti shells.

Drop shells into boiling salt water a couple at a time, for about 3-4 minutes and drain. Rinse in cold water. Do not over cook, it is easier to stuff shells when they are semi cooked.

Carefully stuff each manicotti shell and place them in baking pan. When all are stuffed, pour over the remaining sauce.

Cover with foil and bake at 350 degrees for 30 minutes. If desired, sprinkle a little mozzarella cheese on top of sauce and bake an additional 15 minutes.