Manicotti
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 11 oz. Manicotti pasta | For vegan: use vegan pasta |
| 4 Eggs | For vegan: use vegan cream cheese |
| 4 cups part skim ricotta cheese | For vegan: use vegan ricotta cheese |
| 1 pound shredded low fat mozzarella cheese | For vegan: use vegan mozzarella cheese |
| 1 cup Parmesan cheese | For vegan: use vegan Parmesan cheese |
| 2 teaspoons dried parsley | |
| 32 oz. jar spaghetti sauce (meatless) | For vegan: use plant based sauce |
| ½ teaspoon salt | |
| ¼ teaspoon ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degree oven. | |
| 2 | In a medium size sauce pan cook pasta according to directions on the package. | |
| 3 | Drain. | |
| 4 | Combine, Ricotta cheese, mozzarella cheese, ½ cup Parmesan, eggs parsley, salt and pepper. | |
| 5 | Pour ½ of the spaghetti sauce on the bottom of a baking dish. Fill each manicotti shell with 3 tablespoons of cheese mixture. Arrange over sauce. | |
| 6 | Pour remaining sauce over the top. Sprinkle with remaining Parmesan cheese | |
| 7 | Bake in a baking dish for 45 minutes. | Bake until internal temperature reaches 160° F. |
