Manicotti

Ingredients:

• Manicotti pasta shells or fresh pasta sheets

• 3 lb. Calabro Whole Milk Ricotta

• 8 oz. Calabro Whole Milk Shredded Mozzarella

Calabro Grated Parmesan

• 1 egg

• Fresh Parsley

 

Cooking Instructions:

1.) Mix Calabro ricotta, mozzarella, parmesan, egg, salt/pepper to taste, and parsley. (You can substitute dried parsley if you prefer).

2.) Cook pasta according to package directions or cut pasta sheets to desired size.

3.) Cover the bottom of your baking dish with your favorite sauce. Fill manicotti with ricotta mixture and place in baking dish in single layer. Generously spoon sauce over manicotti to coat.

4.) Cover baking dish with tinfoil and bake in a 400°F oven for 20-30 min until sauce is bubbly around the edges and the center is hot.

5.) Remove from oven and let rest for 5 – 10 min before serving.
Ingredients:

• Manicotti pasta shells or fresh pasta sheets
• 3 lb. Calabro Whole Milk Ricotta
• 8 oz. Calabro Whole Milk Shredded Mozzarella
Calabro Grated Parmesan
• 1 egg
• Fresh Parsley

Cooking Instructions:

1.) Mix Calabro ricotta, mozzarella, parmesan, egg, salt/pepper to taste, and parsley. (You can substitute dried parsley if you prefer).

2.) Cook pasta according to package directions or cut pasta sheets to desired size.

3.) Cover the bottom of your baking dish with your favorite sauce. Fill manicotti with ricotta mixture and place in baking dish in single layer. Generously spoon sauce over manicotti to coat.

4.) Cover baking dish with tinfoil and bake in a 400°F oven for 20-30 min until sauce is bubbly around the edges and the center is hot.

5.) Remove from oven and let rest for 5 – 10 min before serving.