Manicotti

Recipe View Cook the manicotti shells in a large pot of boiling, salted water until al dente, about 10-12 minutes. Be careful not to overcook them, as they need to hold their shape for stuffing. Drain well and rinse immediately with cold water to prevent sticking. (Prep time: 15 minutes)

Recipe View Preheat your oven to 350 degrees F (175 degrees C). (Prep time: 5 minutes)

Recipe View In a large bowl, combine the ricotta cheese, mozzarella cheese, 1/2 cup (approximately 6 tablespoons) of the grated Parmesan cheese, eggs, and dried parsley. Season generously with salt and freshly ground black pepper to taste. Mix well until all ingredients are thoroughly combined. (Prep time: 10 minutes)

Recipe View Pour 1/2 cup of the spaghetti sauce evenly into the bottom of an 11x17-inch baking dish. This will prevent the manicotti from sticking and add flavor. Stuff each cooked manicotti shell with approximately 3 tablespoons of the cheese mixture. Arrange the stuffed shells in a single layer over the sauce in the baking dish. Pour the remaining spaghetti sauce evenly over the top of the stuffed manicotti shells, ensuring they are well coated. Sprinkle the remaining Parmesan cheese (approximately 6 tablespoons) evenly over the sauce. (Prep time: 20 minutes)

Recipe View Bake in the preheated oven for 40-45 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top. Let stand for 5-10 minutes before serving. (Cook time: 45 minutes)