Stuffed Manicotti

I was sitting around pondering lasagna and the moment got more complicated as I added stuffed shells to the thought. I have published my recipes on both Stuffed Shells and Lasagna in the more recent past. I have not taken time to show you the easy and delicious Stuffed Manicotti. We will be using your favorite pasta sauce…I have posted a very delicious and easy to make recipe for my favorite sauce. If you want the very best on that plate….shop my blog site www.chefgosselin.com and gather the recipe for my meatballs and the pasta sauce…also prepare these two items to go with this most awesome Stuffed Manicotti. Let’s make some Stuffed Manicotti.

26 ounces Chef Gosselin Pasta Sauce (recipe posted on this blog site) or similar sauce from your favorite recipe

1 medium onion, chopped

4 tbsp frozen spinach, thawed, squeezed, drained and chopped

2 tbsp minced fresh parsley

1 tbsp dried basil

1 garlic clove, minced

2 tsp salt

1/4 tsp ground black pepper

3 cups Ricotta cheese

1 cup Mozzarella Cheese, shredded  and divided

1/2cups grated Parmesan cheese, divided

2 eggs, lightly beaten

8 large manicotti shells, cooked and drained

In a large mixing bowl, combine ricotta, garlic, spinach, parsley, onion and egg.

Season with salt and pepper.

Add in 1/2 cup mozzarella and 1/4 cup Parmesan

Preheat oven to 350F degrees

Spread 1 cup sauce in the bottom of a 9×13 inch  sprayed baking dish.

Stuff manicotti shells with ricotta mixture (I use a tea spoon to push the mixture into the limp noodle or my pastry bag to squeeze it in if I am making many stuffed manicottis.)

Arrange in a single layer in the dish

Cover with remaining sauce

 Top with remaining mozzarella and Parmesan.

Bake in preheated oven for 30 to 40 minutes, or until noodles and cheese are browning on top.