As promised I will feature the recipes that I am making this month. The only food Magazine that I subscribe to is Martha Stewart's Everyday Food! I love this magazine and find tons of recipes and this one is on-line. Click here to see the meal plan for January!
Ingredients:
* Coarse salt and ground pepper
* 1 package (8 ounces) manicotti, cooked, drained, and cooled
* 2 containers (15 ounces each) part-skim ricotta cheese
* 2 large eggs, lightly beaten
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1 1/2 cups shredded Parmesan cheese
* 1 ounce dried mushrooms, such as shiitake (optional), soaked and drained (see note below), and finely chopped
* 4 cups Basic Tomato Sauce
Directions:
1. Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.
2. Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
3. Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.
Read more at Marthastewart.com: Ricotta Manicotti with Tomato Sauce - Martha Stewart Recipes
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