Prep 25 mins
Cook 35 mins
The hint of nutmeg really makes this dish. You can use storebought spaghetti sauce or my Julie's Spaghetti Sauce or make a white sauce. When we have company I like to to make half red sauce and half white sauce. They look beautiful that way in the pan.
- 8 ounces manicotti
- 2 (15 ounce) containers ricotta cheese
- 8 ounces shredded mozzarella cheese, divided
- 1⁄2 cup grated parmesan cheese, divided
- 3 tablespoons chopped fresh parsley, divided
- 2 eggs
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon nutmeg
- 14 ounces spaghetti sauce
- Preheat oven to 350 degrees.
- Cook pasta according to package directions. Drain and lay flat on foil to cool.
- Meanwhile, in a large bowl, add most of the ricotta, mozzarella, and parmesan, leaving just enough to sprinkle over the top later. Also add the eggs and seasonings and mix well.
- Spoon or pipe about 1/3 c cheese mixture into each pasta tube and place in a 13 x 9 pan.
- Pour spaghetti sauce over filled pasta, sprinkle with remaining mozzarella, parmesan and parsley.
- Cover with foil and bake 35 minutes or until hot and bubbly.
- NOTE: To make a white sauce, take equal parts butter and flour, melt and brown in pan, taking care not to burn it. Add a pinch of salt and nutmeg, then cream or milk slowly, to reach the right consistency. For this recipe, you would need about 1/2 cup each of butter and flour and about 3 c of cream or milk.
This was terrific. I did change it a little and used fresh lasagna sheets rolled up for the shells, the nutmeg perks it up nicely.