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