We are getting ready for an Italian Thanksgiving in Kansas City. We have been experimenting with some Italian dishes that are quick and easy, and of course – all things pasta. Here is one that we like:
2 cups of spaghetti sauce (try the home made stuff)
1 egg, lightly beaten
2 cups Ricotta cheese
2 cups shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup Basil Pesto Sauce (this is optional, but I like it)
12 Manicotti shells, cooked and rinsed in cold watter.
Preheat the oven to 350 degrees Fahrenheit.
Spread 3/4 cup of the spaghetti sauce on the bottom of a 13 x 9 inch pan, I prefer glass. Mix the egg and cheeses and the optional pesto sauce until into a gooey mess. Now fill the shells. I like to put my mix in a resealable plastic bag, cut off one of the corners of the bag, and use the contraption to jettison the cheese mix into the shells. I like words like ‘jettison’ but in reality one has to be careful. Squeeze some of the mix into each side of the shells. Put the shells over the sauce in the pan. Pour the remaining spaghetti sauce over the Manicotti. Cover with foil.
Bake 40 minutes or until baked through, you have got to get familiar with your oven.