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Nana’s Manicotti

manicotti

Nana’s Manicotti
2 pounds Imported Manicotti Shells

 

Filling:

2 lbs Ricotta

4 Eggs

Sicilian Sea salt

Freshly Ground Black Pepper

3 T Freshly Chopped Basil

3 T Freshly Chopped Flat Leaf Italian Parsley

1 cup Pecorino Romano Cheese

2 Cup’s Lisa’s Classic Tomato Sauce

 

Bring a large pot of salted water to a boil. Add the pasta and cook 2-3 minutes less than what is stated on package. Drain pasta, rinse in cold water and leave in colander.

In a large mixing bowl, beat by hand the ricotta,eggs, salt, pepper, basil, parsley, and 1/2 cup of Pecorino Romano.

In a large square casserole, pour 1 cup of Lisa’s Classic Tomato Sauce on bottom of casserole dish. Gently fill the manicotti shells with the cheese mixture. (A pastry bag works well, or an espresso spoon is helpful as it does not tear the shell). Place the stuffed manicotti in the casserole and cover with the rest of the sauce. The manicotti should be touching each other, but not overlapping. Cover with remaining tomato sauce, sprinkle with the rest of the Pecorino Romano and place in hot oven (400 degrees) for 10 minutes.

 

 


Lisa Caponigri © 2019 All Rights Reserved
  • HOME
  • LISA
    ▼
    • Lisa’s Bio
    • Where’s Lisa?
    • Contact Lisa
    • Photo Gallery
  • COOKBOOKS
    ▼
    • “Whatever Happened to Sunday Dinner?”
    • “This is Sunday Dinner”
    • Cookbook Reviews
  • SHOP
  • VIDEOS
    ▼
    • Lisa’s Italian Sunday Dinner
    • Recent Appearances
    • How-To Videos
  • PRESS
    ▼
    • Electronic Press Kit
    • Reviews
  • RECIPES
    ▼
    • Recipes by Lisa
    • The Italian American Pantry
    • Shop Like an Italian
  • LIFESTYLE
    ▼
    • La Dolce Vita
    • Beauty Tips
    • Dining Al Fresco