Dinner, Pasta


1 pint part-skim ricotta cheese

8 ounces shredded mozzarella cheese

3/4 cup grated Parmesan cheese

2 eggs

1 teaspoon dried parsley

salt to taste

ground black pepper to taste

1 (16 ounce) jar spaghetti sauce

5 1/2 ounces manicotti pasta


Cook manicotti in boiling water until done. Drain, and rinse with cold water.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.

Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.

Bake 45 minutes, or until bubbly.


Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Per Serving: 676 calories; 30.9 g fat; 53.2 g carbohydrates; 46 g protein; 189 mg cholesterol; 1255 mg sodium. Full nutrition