Ingredients

• 1 recipe Cheesy Ricotta Filling or Spinach-Pancetta Filling

• 1 recipe Manicotti Meat Sauce or Creamy Parmesan Sauce

• 12 dried manicotti

• 1 cup shredded mozzarella cheese (4 oz.)

1. Cheesy Ricotta Filling

• 1 15 ounce carton whole milk ricotta cheese

• 2 eggs, lightly beaten

• 1 cup shredded mozzarella (4 oz.)

• ½ cup shredded Parmesan cheese (2 oz.)

• 1 teaspoon dried Italian seasoning, crushed

2. Manicotti Meat Sauce

• 8 ounce ground beef and/or bulk Italian sausage

• ½ cup chopped onion

• 3 cloves garlic, minced

• ¼ cup dry red wine or chicken broth

• 1 15 ounce can crushed tomatoes

• 1 15 ounce can tomato sauce

• 2 teaspoon dried Italian seasoning, crushed

• 1 teaspoon fennel seed, crushed

• ¼ teaspoon black pepper

  
  

Directions

1. Preheat oven to 350°F. Prepare desired filling and sauce as directed. Cook manicotti according to package directions; drain. Place manicotti in a single layer on greased foil.

2. Using a small spoon, fill manicotti with desired filling; arrange in a 2-qt. rectangular baking dish. Pour sauce over pasta.

3. Bake, covered, 30 minutes. Sprinkle with cheese. Bake, uncovered, 10 minutes more or until mixture is heated through and cheese is melted. (If using Creamy Parmesan Sauce, bake, covered, 35 to 40 minutes or until heated through. Sprinkle with cheese, then let stand until cheese is melted.)