Ronzoni's Manicotti
Created by Puppitypup on October 15, 2014
- Servings: 6-7
- Prep Time: 25m
- Cook Time: 35m
- Recipe #14608
Ingredients
- 8 ounces dry manicotti pasta
- FILLING
- 8 ounces mozzarella, shredded
- 1/2 cup Parmesan cheese, grated
- 3 tablespoons parsley
- 30 ounces ricotta
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- RED SAUCE
- 16 ounces spaghetti sauce (or 1 jar store-bought)
- OPTIONAL WHITE SAUCE
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- Pinch kosher salt
- Pinch nutmeg
- TOPPING
- 2 tablespoons Parmesan cheese, grated
How to Make
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Step 1: Preheat oven to 350 degrees and grease a 9 x 13 pyrex pan.
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Step 2: Cook pasta according to package directions. Drain and lay flat on foil to cool.
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Step 3: Combine mozzarella, parmesan and parsley. Set aside enough to sprinkle over top later.
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Step 4: Add remaining filling ingredients and mix well. Spoon or pipe about 1/3 cup into each pasta tube and place in pan.
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Step 5: Pour sauce over filled pasta, sprinkle with remaining mozzarella, parmesan and parsley.
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Step 6: Cover with foil and bake 35 minutes or until hot and bubbly.
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Step 7: Optional White Sauce:
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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.
Nutritional Facts
- 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