Recipe by Redneck Epicurean
I have only had this at a restaurant once at a place in Louisville called The Old Spaghetti Factory. It was so good, I stuffed myself bigger than the Manicotti! So, I came home and started playing around with a couple of recipes and this resulted. I think it's a delicious alternative to the heavy tomato sauce that's usually on Manicotti for the veggie-worshipers, there's no meat. Serve with a green salad and some garlic bread for a delicious meal. Looks like a lot of work, but it's really not and goes fairly quick. WELL WORTH IT!
- 10 manicotti, cooked and drained
- 16 ounces ricotta cheese
- 1⁄2 cup parmesan cheese
- 4 cups mozzarella cheese
- 1 egg, beaten
- 1 teaspoon basil
- 1 teaspoon oregano
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 cup real butter (no subs!)
- 1 cup cream (half & half will work in a pinch)
- 1⁄2-3⁄4 cup parmesan cheese
- 1 pinch salt and pepper
- garlic powder, to taste
Directions See How It's Made
- Prepare the alfredo sauce. Melt the butter in a med. saucepan. Whisk in cream and Parmesan cheese and seasonings. Simmer for 15 minutes on low heat, being careful not to boil or let stick. Remove from heat.
- Preheat the oven to 375 degrees.
- Prepare the filling. In a small bowl, stir together ricotta, 2 1/4 cups mozzarella cheese, Parmesan cheese, egg and seasonings.
- Make sure shells are drained well.
- Spread a thin layer of alfredo sauce in the bottom of a 9x13 baking dish. Using a pastry bag or zip-top bag, fill the shells and arrange them on the sauce. Pour the remaining sauce on top of the shells. Cover and bake for 35-40 minutes. Uncover and sprinkle with the remaining mozzarella cheese. Bake 10 minutes more or until cheese is just melted, but not browned and manicotti shells are heated through.