Ingredients
1 pound fresh ricotta or , one 15-ounce container whole-milk ricotta cheese3½ cups Tomato sauce, (Try using Lidia's Marinara Tomato Sauce)
Cooked Pasta Squares or Crepes, (See recipe for cooked pasta squares or crepes)
2 large eggs
1 teaspoon salt
1½ cups fresh mozzarella (about 6 ounceS), cubed (1/4-inches)
1 cup Parmigiano-Reggiano, freshly grated
½ cup fresh Italian parsley, chopped
¼ teaspoon freshly ground white pepper
pinch freshly ground nutmeg, preferably freshly ground
4 ounces fresh mozzarella, grated (about 1 1/4 cups; optional)
Description
If You Choose To Make The Manicotti With Pasta Squares, Fill And Roll Them On A Damp Towel-it Will Make Them Easier To Handle. For A Lighter, Thinner Sauce Add A Little Stock To The Tomato Sauce Or To The Baking Dish After You Add The Sauce, Or Don't Cook
Lidia's Italy
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