Secret Ingredient, Four-Cheese Manicotti (that's Meatless!)

Von Sugar Spun Run · 60 Min.

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Zubereitung

1. Preheat the oven to 375°F (190°C). Use a 13x9 inch casserole dish or one of similar size.
2. Boil the manicotti shells in well-salted water for 1 minute less than the package says (about 6 minutes). Drain them right away and rinse under cold water to stop the cooking.
3. In a large bowl, mix the ricotta, 1 cup of the mozzarella, cream cheese, parmesan, egg, pressed garlic, parsley, basil, oregano, salt and pepper until fully combined.
4. Fill a piping bag with the cheese mixture. A large zip-top bag with a small corner snipped off works too, or use a spoon.
5. Spread 1 cup of marinara over the bottom of the casserole dish.
6. Pipe the filling evenly into each shell, then arrange the shells in the dish.
7. Spoon the second cup of marinara over the shells and sprinkle with the remaining 1 cup of mozzarella.
8. Lightly grease a sheet of foil with butter or oil, then cover the dish with it, greased side down.
9. Bake on the center rack at 375°F (190°C) for 25 minutes. Remove the foil and bake about 10 more minutes, until the cheese is melted and the filling is bubbling.
10. Serve warm. Garnish with fresh parsley or parmesan if you like.

Zusammengefasst aus dem Video von Sugar Spun Run. Schau es dir für die Details an.

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KnoblauchEiKäseMilchParmesanFrischkäseMozzarellaMarinara-Soße