* Exported from BigOven *

Cheese-stuffed Manicotti

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Cheese/eggs Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/2 lb Fresh mozzarella cheese
1/2-inch dice
2 lb Ricotta cheese --or 2
15-ounce containers)
1/4 lb Prosciutto --1/4-inch dice
2 Eggs
1/2 cup Freshly grated 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 all the filling
ingredients
Heat 4 to 6 quarts of salted water to the boil in a
pot

mix very thoroughly. 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; otherwise use a regular teaspoon. Lay the 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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