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Cheese Manicotti Recipe

Name: Cheese Manicotti
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: 8 ounces manicotti shells; 15 ounces ricotta cheese; 2 cups shredded mozzarella cheese, divided; 1 cup canned pumpkin; 1/4 cup grated Parmesan cheese; 2 large egg yolks; 1/2 teaspoon ground nutmeg; 24 ounces marinara sauce, divided; 1/2 teaspoon dried oregano

Stashcook

This is a cheesy pasta dish filled with ricotta, mozzarella, and Parmesan. You cook pasta tubes and stuff them with a yummy cheese mix. Then, you bake it all with tomato sauce and more cheese on top!

Ingredients

8 ounces manicotti shells

15 ounces ricotta cheese

2 cups shredded mozzarella cheese, divided

1 cup canned pumpkin

1/4 cup grated Parmesan cheese

2 large egg yolks

1/2 teaspoon ground nutmeg

24 ounces marinara sauce, divided

1/2 teaspoon dried oregano

Method

Preheat your oven to 350°F (175°C).

Boil the manicotti shells as the box says for al dente pasta. When they're done, drain them and let them cool off.

In a big bowl, mix together the ricotta, 1 cup of the mozzarella, pumpkin, Parmesan, egg yolks, and nutmeg.

Use a spoon to fill the cooled pasta tubes with the cheese and pumpkin mix.

Spread 1 cup of marinara sauce in the bottom of a baking dish that's been greased.

Place the filled manicotti on top of the sauce in the dish.

Pour the rest of the marinara sauce over the stuffed pasta.

Sprinkle the dried oregano and the rest of the mozzarella cheese on top.

Cover the dish with foil and bake it in the oven for about 25 minutes. Take the foil off and bake for another 5 minutes or until the cheese is bubbly and a little brown.

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