1 pkg. (15 oz.) Sargento® Whole Milk Ricotta Cheese
3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
1/2 cup seasoned dry bread crumbs
1/4 cup chopped fresh parsley
3 cups (12 oz.) Sargento® Traditional Cut Shredded Mozzarella Cheese, divided
1 jar (28 oz.) pasta sauce, divided
1 pkg. (8 oz.) manicotti shells, cooked, drained
Combine Ricotta cheese, 1/2 cup Parmesan cheese, bread crumbs, parsley and egg. Stir in 2 cups Mozzarella cheese.
Spread 1/2 cup pasta sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup cheese mixture into manicotti shell; place in dish. Repeat with remaining cheese mixture and shells.
Pour remaining pasta sauce over manicotti; sprinkle with remaining Mozzarella cheese and Parmesan cheese. Bake in preheated 350°F oven 30 minutes or until cheese is melted and sauce is bubbly.
Pairs Well With
I just love Italian food, and this one is a favorite in my household. Manicotti has been a weekly dish in my life since childhood, and I lost the family recipe! This recipe is as close as I can find to the one I grew up with, and it is simply divine. I hope you all enjoy it as much as I do!