For a while now Mike has been asking me to make him Cheese Manicotti that I made quite a while ago, I keep saying I’m going to but never do. Well, today was the day.
2 Eggs — beaten
2 cups Shredded mozzarella cheese
1 1/2 cups Ricotta cheese
1/2 cup Grated Parmesan cheese
1/4 cup Snipped fresh parsley
1/2 teaspoon Dried oregano — crushed
1 dash Pepper
As many lasagna noodles as needed, I used 10 1/2
Pour half the tomato mixture into a 2-quart rectangular baking dish.
Arrange stuffed manicotti in the baking dish.
Pour remaining sauce over rollss. Sprinkle remaining mozarella cheese atop.
If desired, cover and chill manicotti for up to 24 hours.
Bake the stuffed manicotti, covered, in a 350 degree oven for 35 to 40 minutes, or until heated through
They were pretty good. Normally I would make my own sauce as well but, quite honestly, I just didn’t feel like it today.
I used lasagna pasta because I like to use whole wheat pasta and they don’t sell whole wheat shells or tubes here.