Ronzoni's Manicotti
Recipe: #14608
October 15, 2014
Categories: Casseroles, Cheese, Mozzarella, Manicotti, Italian, Birthday, Christmas, Potluck, Romantic Dinner, Sunday Dinner, Oven Bake, Vegetarian, Vegetarian Dinner, Italian Dinner, more
"Delicious recipe adapted from a Ronzoni's package. I like to serve half with my homemade spaghetti sauce and half with white sauce, it makes a beautiful presentation. If doing that, cut the sauce amounts below in half."
Ingredients
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- FILLING
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- RED SAUCE
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- OPTIONAL WHITE SAUCE
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- TOPPING
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Nutritional
- Serving Size: 1 (480.4 g)
- Calories 844.7
- Total Fat - 47.1 g
- Saturated Fat - 28.5 g
- Cholesterol - 208.5 mg
- Sodium - 1191.7 mg
- Total Carbohydrate - 64.2 g
- Dietary Fiber - 5.9 g
- Sugars - 9 g
- Protein - 42 g
- Calcium - 858.7 mg
- Iron - 2.7 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees and grease a 9 x 13 pyrex pan.
Step 2
Cook pasta according to package directions. Drain and lay flat on foil to cool.
Step 3
Combine mozzarella, parmesan and parsley. Set aside enough to sprinkle over top later.
Step 4
Add remaining filling ingredients and mix well. Spoon or pipe about 1/3 cup into each pasta tube and place in pan.
Step 5
Pour sauce over filled pasta, sprinkle with remaining mozzarella, parmesan and parsley.
Step 6
Cover with foil and bake 35 minutes or until hot and bubbly.
Step 7
Optional White Sauce:
Step 8
Melt butter in saucepan over medium heat and whisk in flour, cooking til golden. Whisk in milk, a little at a time, add salt and nutmeg. Continue whisking until sauce thickens.
Tips
No special items needed.