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2012-04-23Manicotti Italiano: Ricotta, Mozzarella, Grated Parmesan/Romano, Manicotti Shells, Eggs, Dried Oregano, Onion Powder, Garlic Powder, Seasoned Salt, Spaghetti Sauce
Manicotti Italiano featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta

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Manicotti Italiano

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  • 30 oz. Sorrento® Ricotta
  • 5 cups Sorrento® Mozzarella, shredded
  • 1 cup Grated Parmesan/Romano
  • 24 Manicotti Shells, uncooked
  • 2 Eggs, beaten
  • 3 tsp Dried Oregano
  • 1 1/2 tsp Onion Powder
  • 1 1/2 tsp Garlic Powder
  • 1 1/2 tsp Seasoned Salt
  • 2 jars Spaghetti Sauce


1. Prepare pasta based on package instructions.
2. In a separate bowl, combine the ricotta cheese, 3 cups mozzarella cheese, Parmesan/Romano cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in two ungreased 13-in. x 9-in. x 2-in. baking dishes. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce.
3. Cover and bake at 360 degrees F for 45-50 minutes. Remove from oven and sprinkle with remaining cheese. Bake until cheese is melted and noodles are tender and cooked.


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