Featured Pinch Tips Video
- large manicotti shells
- 4 c
- shredded mozzerella cheese, divided
- 2 c
- ricotta cheese`
- 6 Tbsp
- fresh basil, chopped
- 26 oz
- spaghetti sauce (4 cups plus 2 ounces)
- 1/2 c
- parmesan or romano cheese, freshly grated
1Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with nonstick cooking spray. Set aside.
2Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.
3For filling:In a medium bowl, stir together 3 cups mozzerella with the ricotta and fresh basil. Using a teaspoon or piping bag, either stuff or pipe the mixture into the manicotti shells.
4Spoon 2 cups spaghetti sauce into the prepared baking dish. Arrange stuffed manicotti over sauce. Pour remaining sauce over the top of the pasta, sprinkle with remaining mozzerella.
5Bake manicotti for 15 minutes. Sprinkle with the parmesan or romano, bake for 10 minutes longer. serve immediately.