*  Exported from  MasterCook  *
 
                          Cheese-stuffed Manicotti
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Pasta
                 Cheese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CHEESE FILLING-----
      1/2  pound         Fresh mozzarella cheese
      1/2  inch          dice
    2      pound         Ricotta cheese (or 2
    1      15 ounce con  )
      1/4  pound         Prosciutto -- 1/4-inch dice
    2                    Eggs
      1/2  cup           Freshly graterd Parmesan
                         Cheese
                         Salt and freshly ground
                         Black pepper
      1/4  cup           Minced fresh parsley
   14                    Manicotti shells
    3      cup           Tomato sauce (Meat or
                         Marinara)
      1/2  cup           Freshly grated Parmesan
                         Cheese
                         TO            MAKE THE FILLING:  combine
                         al
                         li            g
 
 ingredients and mix very thoroughly.
 Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2 tablespoons
oil to help prevent pasta from sticking.  Add half of the manicotti and cook for
6 to 8 minutes, or until not quite al dente.
 Stir occasionally with a long-handled fork.  Hold a strainer over the pot and use
a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water,
placing them in the strainer.  Shake manicotti free of water over the pot. 
Spread a clean kitchen towel on the kitchen counter. Place the manicotti side by
side on the towel, which will absorb all the remaining moisture.  (The shells
must be completely dry before stuffing.) Repeat until all shells are cooked. 
Cool.  Generously butter a baking dish, 13 x 10 inches.  Fill each shell with
some of the stuffing, letting a little of the stuffing come out on either end. 
This is best done with a pastry tube and a large nozzle; otherwisew use a regular
teaspoon. Lay the  PRODIGY (R) interactive personal service	   09/20/93	 
  7:08 PM  stuffed manicotti side by side in the buttered dish and surround them
with any manicotti shells you may not have sufficient stuffing for. Pour half the
tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese. Bake in a
preheated moderate oven for 15 to 20 minutes. Heat remaining tomato sauce to
serve separately.  Serve with additional Parmesan Cheese.
 
 
 
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