“These manicotti are fantastically creamy. The addition of white wine to the marinara sauce along with the mushrooms makes you think you got these straight from the little Italian restaurant around the corner.” – April Ferre
Manicotti
Ingredients
- 6-Ounce Package (7 Pieces) Manicotti
- 8-Ounce Package Cream Cheese Softened
- 1 Cup Cottage Cheese
- 1/4 Pound Mozzarella Cheese Grated
- 1/2 Cup Parmesan Cheese
- 2 Eggs
- 1 Tablespoon Parsley Chopped
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1/8 Teaspoon Nutmeg
- 8 Ounces Mushrooms Sliced
- 2 Cups Spaghetti Sauce
- 1/4 Cup White Wine
- Mozzarella & Parmesan Cheese Optional, For Topping
- Fresh Basil Chopped, For Garnish
Instructions
- Preheat oven to 350 degrees.
- Cook manicotti in salted boiling water until just done but still firm.
- Blend cream cheese with fork until smooth. Mix in cottage cheese, mozzarella, Parmesan, eggs, parsley, salt, pepper, and nutmeg.
- Fill manicotti shells with cheese mixture and place in 7×11-inch baking dish.
- Sauté mushrooms in butter. Add spaghetti sauce and wine. Pour over manicotti.
- If desired, top with some extra mozzarella and Parmesan cheese.
- Bake in 350 degree oven for 20 minutes or until bubbly and filling reaches 160 degrees.
- Serve with garnished with fresh chopped basil. Makes 7 servings.
2004 Adapted Recipe – April Ferre – Adapted from Cooking for Compliments, 1977