Description
Looking for a twist on cheese manicotti? Try this recipe that includes a hint of nutmeg for a sweet surprise.
Ingredients
- 1 box (about 10-count) Manicotti Shells, Cooked, Drained, And Cooled
- 15 ounces, weight Ricotta Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 cup Grated Parmesan Cheese, Plus More For Topping
- 2 whole Eggs, Lightly Beaten
- 1 teaspoon Italian Seasoning
- ⅛ teaspoons Nutmeg
- Salt And Pepper
- 4 cups Pasta Sauce
Preparation
Preheat oven to 350ºF.
In a large bowl, combine ricotta, mozzarella, 1 cup Parmesan, eggs, seasoning, nutmeg, salt, and pepper. Use a spoon (or a plastic bag with a hole cut out) to stuff shells.
Cover the bottom of a 9×13-inch baking dish with 1 cup pasta sauce. Line the filled manicotti tunes in the dish, and cover with rest of the sauce. Top with more Parmesan. Bake until bubbly, about 30 minutes.
