Cheese-stuffed Manicotti

* Exported from MasterCook *

Cheese-stuffed Manicotti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pasta
Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHEESE FILLING-----
1/2 pound Fresh mozzarella cheese
1/2 inch dice
2 pound Ricotta cheese (or 2
1 15 ounce con )
1/4 pound Prosciutto -- 1/4-inch dice
2 Eggs
1/2 cup Freshly graterd Parmesan
Cheese
Salt and freshly ground
Black pepper
1/4 cup Minced fresh parsley
14 Manicotti shells
3 cup Tomato sauce (Meat or
Marinara)
1/2 cup Freshly grated Parmesan
Cheese
TO MAKE THE FILLING: combine
al
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ingredients and mix very thoroughly.
Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2
tablespoons oil to help prevent pasta from sticking. Add half of the manicotti
and cook for 6 to 8 minutes, or until not quite al dente.
Stir occasionally with a long-handled fork. Hold a strainer over the pot and
use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling
water, placing them in the strainer. Shake manicotti free of water over the
pot. Spread a clean kitchen towel on the kitchen counter. Place the manicotti
side by side on the towel, which will absorb all the remaining moisture. (The
shells must be completely dry before stuffing.) Repeat until all shells are
cooked. Cool. Generously butter a baking dish, 13 x 10 inches. Fill each
shell with some of the stuffing, letting a little of the stuffing come out on
either end. This is best done with a pastry tube and a large nozzle;
otherwisew use a regular teaspoon. Lay the PRODIGY(R) interactive personal
service 09/20/93 7:08 PM stuffed manicotti side by side in the
buttered dish and surround them with any manicotti shells you may not have
sufficient stuffing for. Pour half the tomato sauce over the shells and
sprinkle with 1/2 cup Parmesan cheese. Bake in a preheated moderate oven for 15
to 20 minutes. Heat remaining tomato sauce to serve separately. Serve with
additional Parmesan Cheese.



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