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Ingredients - Mike's EZ Cheesy Manicotti:
- Prepare - ● For The Ricotta Cheese Mixture [all room temp]
- Require 1 Pound for Fresh Ricotta Cheese
- Give 1 Cup for Shredded Parmesan Cheese [+ reserves for topping]
- Give 1 Cup for Shredded Mozzarella Cheese [+ reserves for topping]
- Get 1/2 (8 oz) - Package Philadelphia Cream Cheese
- Get 1/2 Cup of Fresh Parsley [+ reserves for topping]
- Make ready 1/2 Cup for Fresh Chives [+ reserves for topping]
- Prepare 1/4 of Fresh Basil [+ reserves for topping]
- Make ready 1 tbsp of Dried Oregano [+ reserves for topping]
- Provide 1 of LG Egg
- Prepare 1 tsp Fresh Ground Black Pepper [+ reserves for topping]
- Require for ● For The Spaghetti Sauce
- Take 2 (1 Pound) Jars Spaghetti Sauce [your favorite brand]
- Provide 10 Cloves of Whole Garlic [smashed & fine minced]
- Require 1/2 Cup - Fresh Parsley
- Provide 1/2 Cup Fresh Chives
- Provide 1 tsp - Fresh Ground Black Pepper
- Take for ● For The Pasta
- Need 2 LG Boxes EX LG Pasta Shells
- You need ● For The Topping Options
- Give as needed of Fine Diced Tomatoes
Mike's EZ Cheesy Manicotti making:
- Boil your oversized pasta shells as per manufactures directions. Usually 10 minutes. Add salt and a dash of olive oil to your water.
- Mix everything together in the Cheese Section. I usually add this mixture in a large Ziploc bag for easy mixing and piping purposes.
- Place a layer of spaghetti sauce, minced or whole garlic, oregeno, fresh basil, fresh parsley and ground black pepper into two oven safe baking sheets. Disposables work best.
- Layer pasta shells dome side up so cheese and sauce can pile deep inside and pipe on your ricotta cheese mixture. Then drizzle on more spaghetti sauce, shredded parmesan and mozzarella cheese, fresh basil, oregano and black pepper on top.
- Seal both up tightly and bake at 400° for 30 minutes. Serve with a tangy Italian salad to cut the richness of the cheeses and super thick garlic bread slices to the side. Enjoy!
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