Michael Memoli
Your Concierge Computer Consultant
Recipe of the Month
March 2013

Easy Manicotti With Cheese

Growing up this was always the traditional Easter pasta dish. My Aunts and Grandmother would make the crepes from scratch by hand and fill them. Here is an easy version from Ronzoni.

14		pieces (8 oz.) manicotti pasta, uncooked
3		cups  marinara Sauce
1		cup water
2		cups (15 oz.) ricotta cheese
2		cups (8 oz.) shredded mozzarella cheese
1/4		cup grated Parmesan cheese
2		tablespoons chopped fresh parsley
1/2		teaspoon salt
1/4		teaspoon ground black pepper

Heat oven to 400°F.

In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently. Reduce heat; keep warm.

In bowl, stir together cheeses, parsley, salt and pepper; spoon into uncooked pasta tubes.
Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta; cover with foil.

Bake 40 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer. 6 to 8 servings.

MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes. Cover tightly with plastic wrap; then foil.

Freeze up to 2 months. Thaw in refrigerator overnight (casserole is too dry if heated from frozen state).

Bake at 350°F. 60 minutes or until hot and bubbly.

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