Ronzoni Cheese Filled Manicotti

By á-46246

This Ronzoni Cheese Filled Manicotti recipe has a hint of nutmeg which adds such a great flavor! This dish pairs well with a nice glass of Pinot Grigio. Enjoy!

Ingredients

• 14 pieces (8 ounce) Ronzoni Manicotti, uncooked
• 4 cups (32 ounce) ricotta cheese
• 2 cups (8 ounce) mozzarella cheese, shredded and divided
• 1 cup Parmesan cheese, divided
• 2 eggs
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4-tsp ground nutmeg
• 2 cups (16 ounce) spaghetti sauce

Preparation

Step 1

Cook pasta according to package directions.

Meanwhile, heat oven to 350°F.

Grease 13 x 9 x 2 inch baking dish.

In a large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 3/4 cup Parmesan cheese, eggs, parsley, salt, pepper and nutmeg; spoon into cooled pasta tubes. Arrange filled pasta in a single layer in prepared dish.

Pour spaghetti sauce over pasta. Sprinkle with remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan Cheese. Bake 35 minutes or until hot and bubbly.