1 15 ounce carton whole milk ricotta cheese 2 eggs, lightly beaten 1 cup shredded mozzarella (4 oz.) ½ cup shredded Parmesan cheese (2 oz.) 1 teaspoon dried Italian seasoning, crushed
Manicotti Meat Sauce
8 ounce ground beef and/or bulk Italian sausage ½ cup chopped onion 3 cloves garlic, minced ¼ cup dry red wine or chicken broth 1 15 ounce can crushed tomatoes 1 15 ounce can tomato sauce 2 teaspoon dried Italian seasoning, crushed 1 teaspoon fennel seed, crushed ¼ teaspoon black pepper
Creamy Parmesan Sauce
Prepare White Sauce as directed (p. xx), except add 3 cloves garlic, minced, to the melted butter; cook and stir 1 minute before adding the flour, salt, and pepper. Stir 1/4 cup grated Parmesan cheese into finished sauce.
Stuffed Shells
Prepare as directed, except mound the filling into 12 to 15 cooked jumbo shell macaroni.
