Ingredients
Manicotti noodles (1-2 boxes)
2 eggs
16 oz. ricotta cheese
3 cups mozzarella cheese
3/4 cup parmesan cheese (grated is fine)
1 tbsp parsley
Salt/pepper to taste
(Optional: 1/8 tsp nutmeg)
For the top:
1 cup mozzarella
1/4 cup parmesan
Spaghetti sauce (1/2 on bottom of pan, 1/2 on top of noodles)
Preparation
Take the eggs, ricotta, mozzarella, parmesan, parsley, and mix them together in a medium-sized bowl. Once the noodles are done (it’s helpful to have them a bit undercooked so they don’t break as easily as they’re being stuffed), remove from heat and do not drain. Take them out of the water with tongs/a similar utensil carefully, and lay them out on a surface where they won’t stick (foil is good, paper towels will do in a pinch). Hand-stuff the noodles with the mixture from the bowl (leave a little room at each end), and place them in a pan (13x9 is best, though any baking pan that can fit the noodles side-by-side will do) with sauce lining the bottom. After all the noodles are in the pan, pour the rest of the sauce on the noodles, and also put the cheese mixture on them as well. Cook covered with aluminum foil at 350 degrees for 45 minutes, then take the foil off and bake for another 5 minutes. Take out, let cool, and serve.
