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Recipes from Artisan Pantry
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BelGioioso Bellissimo Manicotti |
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Ingredients:
1-8 oz package Manicotti Noodles; cooked, cooled, oiled and set-aside
2 – 16 oz. packages BelGioioso Fresh Mozzarella, diced small
1- 32 oz. tub whole milk BelGioioso Ricotta Cheese, drained
3 eggs
½ c. Chopped Chives and Italian Parsley
1 tsp. Kosher Salt
½ tsp. Ground White Pepper
Sauce
2 lg. (28 oz.) Cans crushed tomatoes
½ c. olive oil
2 Tbls. Torn basil leaves
2 Tsp. Kosher Salt
1 tsp. ground white pepper
2 c. thinly shaved BelGioioso Romano cheese
Instructions:
Preheat oven to 375 degrees
1. Cook manicotti noodles; cool, oil, and set aside
2. In a large bowl, combine fresh mozzarella, ricotta cheese, eggs, chopped herbs, salt and pepper. Stir to combine.
3. In a large saucepan combine crushed tomatoes, olive oil, torn basil leaves, salt and pepper. Cook over medium high heat for 20 minutes. Remove from stove and run sauce through a food mill. Set aside
4. Butter a 9x 13 baking dish.
5. Fill a pastry bag (that has been fitted with a large round tip) with ricotta cheese filling. Pipe filling into manicotti pasta shells. Place filled shells into buttered dish. Repeat until all shells are filled.
6. Pour tomato sauce over filled shells and top with thinly shaved Romano cheese.
7. Bake for 40-45 minutes or until lightly browned and bubbling.
8. Allow to cool for 10 minutes before serving. Enjoy!!!
Yield: 6
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