No Boil Manicotti

This is an easy recipe since you don't need to precook the pasta and the shells are firm when you try to stuff them.

• Ready In: 1 hr 5 mins
• Serves: 7
• Yields: 14 manicottis

Ingredients

• 1  lb part-skim ricotta cheese
• 8  ounces  shredded mozzarella cheese, divided
• 3  tablespoons  shredded parmesan cheese
• 1  teaspoon sugar
• 1  egg, slightly beaten
• 2 -3  dashes nutmeg
• 1  tablespoon dried parsley
• 3  dashes ground black pepper
• 14  manicotti, uncooked

• Sauce

• 1 (15 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 3⁄4 cup water
• 1  tablespoon  onion flakes
• 1  teaspoon dried basil
• 1⁄2 teaspoon dried rosemary
• 1⁄4 teaspoon dried oregano
• 1  teaspoon sugar
• 3  dashes salt
• 3  dashes ground black pepper

Directions

1. Preheat oven to 400°F.
2. Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
3. Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
4. Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
5. Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
6. Pour sauce over manicotti covering completely.
7. Cover baking dish with aluminum foil, crimping edges to seal tightly.
8. Bake for 40 minutes at 400°F.
9. Remove foil, sprinkle generously with remaining mozzarella.
10. Bake uncovered for 5 minutes or until cheese is melted.