A delightful twist on the classic manicotti recipe, featuring a rich and creamy cheese filling and a flavorful tomato sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the ricotta, half of the mozzarella, parmesan, nutmeg, black pepper, egg, and parsley until smooth.
Make sure the mixture is well-blended for a consistent filling.
Fill the uncooked manicotti shells with the cheese mixture using a spoon or a piping bag.
Using a piping bag makes filling the shells easier and less messy.
In a saucepan, combine the diced tomatoes, tomato paste, basil, oregano, rosemary, sugar, salt, and black pepper. Simmer for 10 minutes.
Simmering the sauce enhances the flavors.
Spread a layer of sauce on the bottom of a greased baking dish. Arrange the stuffed shells in a single layer over the sauce.
Ensure the shells are evenly spaced for uniform cooking.
Pour the remaining sauce over the shells, covering them completely. Cover the dish with aluminum foil.
Covering the dish prevents the pasta from drying out.
Bake in the preheated oven for 30 minutes. Remove the foil, sprinkle with the remaining mozzarella, and bake for an additional 10 minutes.
Baking uncovered at the end melts the cheese beautifully.
Let the dish rest for 5 minutes before serving. Enjoy your delicious stuffed manicotti!
Resting allows the dish to set and makes serving easier.
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