Here is our recipe for Manicotti. This is derived from a few recipes we’ve tried and adjusted as well as warm memories of what Nonnie made for us in her magic pots. We think she would be proud and the testament to that is there are no leftovers.

Ingredients:

• 2 14 pc packages on manicotti shells (makes 28, 2-3 should fill each person as they are rich)
• 2 lbs whole milk ricotta (skim really tasted skim so no skim, got it?) cheese.
• 2 lbs shredded mozzarella (while or part is fine) cheese.
• 1 cup shredded pecorino romano ro parmesean cheese.
• 1/4 cup flour
• 1/4 tsp fresh ground nutmeg
• 1 cup chopped parsley
• 1 Tbsp oregano
• 2 eggs
• Salt and Ground pepper to taste.
• 32 oz marina of your choice. We like roasted pepper and garlic mixed with tomato and basil (Classico).

Cook the manicotti shells in an ample amount of eater, salted to taste. Gently stir them while on a rollin boil. They should be removed and cooled under running water when they are al dent and barely hold their shape. You are not looking for them to be a stand alone tube but if they are partially cooked they will be easier to fill and handle. Fully cooked noodles will tend to split and wiggle too much to fit.

Preheat oven to 350 degrees.

2 9×9 and 1 9×13 baking dishes fine this perfectly. Scary them with non stick cooking spray and 1/4 cup marinara on bottom of pan.

Combine well all ingredients in large bowl except for the marinara and hold back about 1 cup of shredded mozzarella cheese. Use a piping bag or a couple of spoons and fill each shell. Place stuffed shells in a pan. Pour sauce over top of manicotti to cover 1/3 of each noodle. Cover with aluminum foil. Lightly sprinkle some shredded mozzarella one the sauce.

Bake at 350 for an hour.

Let cool 15 minute and serve.

Enjoy.