Vintage Cheese Stuffed Pasta Rolls

Indulge in the timeless allure of our Vintage Cheese Stuffed Pasta Rolls, where tender pasta shells embrace a delightful blend of creamy ricotta, mozzarella, and parmesan cheeses, all baked to perfection in a rich tomato sauce.

Prep time: 30 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

1 lb manicotti shells

15 oz ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated parmesan cheese

2 large eggs

2 cloves garlic, minced

1 tbsp dried basil

1 tbsp dried oregano

1/2 tsp salt

1/2 tsp black pepper

4 cups marinara sauce

1/4 cup chopped fresh parsley

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: Cook manicotti shells according to package instructions until al dente. Drain and set aside to cool.

Step 3: In a large bowl, mix ricotta, mozzarella, and parmesan cheeses with eggs, garlic, basil, oregano, salt, and pepper until well combined.

Step 4: Carefully fill each manicotti shell with the cheese mixture using a spoon or piping bag.

Step 5: Spread 2 cups of marinara sauce at the bottom of a baking dish. Place the filled manicotti shells in a single layer on top of the sauce.

Step 6: Pour the remaining marinara sauce over the stuffed shells.

Step 7: Cover the dish with aluminum foil and bake for 30 minutes.

Step 8: Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Step 9: Garnish with chopped parsley before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.