Homemade Manicotti in Individual dishes
Ricotta stuffed manicotti shells, covered in Italian red sauce and baked in individual baking dishes
Servings 4
Calories 514kcal
Equipment
Ingredients
- 1 pint ricotta cheese
- 2 cups mozzarella cheese shredded
- 1 cup parmesan cheese shredded
- 2 eggs
- 2 tablespoons fresh parsley
- salt to taste
- black pepper to taste
- 1 24 oz jar pasta sauce
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1 teaspoon granulated garlic
- 1 8 oz box manicotti pasta
- 1 carrot optional
Instructions
- Preheat oven to 350 degrees
- Cook manicotti shells according to package directions, drain and rinse with cold water
- In a large mixing bowl, combine the ricotta, mozzarella cheese, 3/4 cup of parmesan cheese, eggs, parsley, and salt and pepper
- Heat spaghetti sauce, oregano, basil, and garlic in a small saucepan.*Tip- always cook it for about 30 minutes with a whole carrot to remove some of the acidity of the spaghetti sauce
- Meanwhile, spoon about 3+ tablespoons of the cheese mixture into the manicotti shells to fill
- Spoon enough of the spaghetti sauce to cover the bottom of each individual au gratin baking dish
- Lay 2-3 filled manicotti shells on top of the sauce and cover with additional sauce
- Sprinkle with parmesan cheese and bake for 20-25 minutes uncovered.
Nutrition
Calories: 514kcal | Carbohydrates: 8g | Protein: 38g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 203mg | Sodium: 896mg | Potassium: 289mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3935IU | Vitamin C: 4mg | Calcium: 848mg | Iron: 2mg