Manicotti with blue cheese filling...This is so good on a cold day...maybe a little high in fat:)

[Guest guest]

Ingredients

 

8

 

tbsp

 

fresh basil, chopped (or 4 tsp. dried basil)

16

 

 

 

Whole manicotti shells, uncooked

8

 

46 oz

 

Cream cheese, softened

30

 

46 oz

 

Ricotta cheese

8

 

46 oz

 

Blue Cheese, crumbled

2

 

 

 

Whole egg, lightly beaten

8

 

tbsp

 

Italian bread crumbs

2

 

jars

 

14-ounce red pasta sauce

 

 

 

 

 

Procedure

 

 

1. A bold new way to serve a traditional pasta favorite.

2. Preheat oven to 300 degrees.

3. Cook manicotti shells according to directions. Drain and rinse

with cold water. Lightly oil the pasta with olive oil and set aside.

4. Combine the three cheeses, basil, eggs and bread crumbs in a

medium-sized bowl. Spoon mixture into a resealable plastic bag and

seal, releasing as much air as possible. Snip off one of the bottom

corners.

5. Holding one cooked manicotti shell in one hand, squeeze the

filling into one open end of shell. Turn manicotti around and repeat

with other side so that the shell is full. Repeat process with

remaining manicotti and place into a greased 13 x 9'' baking dish.

Spoon red sauce over the top.

6. Cover and bake at 300 degrees until hot (about 15 minutes). Remove

from oven and let rest for about five minutes. Serve.

7. Serve two manicotti per person with garlic bread. May sprinkle

additional blue cheese over the top.