Baked Manicotti

Ingredients

  • 3 cups Quick Tomato Sauce
  • 10 manicotti shells
  • 1 1/2 cups ricotta cheese
  • 2 egg yolks
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup Jack cheese
  • 4 tsp. chopped fresh marjoram
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 cup grated Parmesan cheese, for the top

Equipment

  • large pot
  • colander
  • clean towel
  • measuring cups and spoons
  • large bowl
  • mixing spoon
  • small spoon for stuffing manicotti shells
  • rectangular baking dish
  • aluminum foil

Prep time:

35

Yields:

40

Cook time:

4–5

Recipe attribution:

John Bishop from Cooking at My House (with permission)

  1. Prepare the Quick Tomato Sauce.
  2. In a large pot, cook the manicotti shells following the package directions.
  3. Drain the shells in a colander and rinse under cold water. Lay on a towel.
  4. Preheat oven to 375°F (190°C)
  5. In a large bowl, mix together the ricotta cheese, egg yolks, Parmesan cheese, Jack cheese and seasonings.
  6. Fill each of the manicotti with the filling.
  7. Place half of the tomato sauce on the bottom of the the baking dish. Lay the manicotti on top.
  8. Add the remaining tomato sauce.
  9. Sprinkle with 1/2 cup grated Parmesan cheese.
  10. Cover with foil and bake for 40 minutes.

John Bishop writes, "This baked pasta dish is one that our children love. And if you make the Quick Tomato Sauce in advance, it takes very little time. I use homemade tomato sauce because it is lighter and sweeter tasting."