Cheesy Manicotti

Cheesy Manicotti

With so many people coming for Thanksgiving dinner and arriving the night before, I wanted to make a dish a day in advance that could be popped in the oven for guests when they arrive from their long journeys. Manicotti is not as hard as some think when you do a few simple tips…

Cheesy Manicotti
2 packages manicotti noodles
2 16 oz packages ricotta cheese
3 cloves garlic minced
1 cup pecorino cheese
2 tsp garlic powder
2 Tbs Italian seasoning with sun dried tomatoes in it
2 tsp celery salt
2 large eggs
1/2 cup fresh or dried parsley

Preheat oven to 400 °F. Cook Manicotti according to package directions but subtract 2 to 3 minutes. Drain and rinse pasta and toss in a little olive oil. This will enable you to handle the manicotti a little easier when filling. Make a simple Bechamel sauce…

Simple Bechamel Sauce
4 Tbs butter
4 Tbs flour
1 pint half and half

Add a good melting cheese, American cheese is what I used. Line the bottom of a large casserole dish with sauce. Mix all the rest of the ingredients together and spoon about a cup or two into a medium sized zip lock bag. Cut a tip on the corner of the bag and pipe the cheese into each manicotti tube. When you have filled all the tubes, cover with remaining bechamel and mozzarella and pecorino cheese. Bake at 400 °F; covered for 25 minutes. Remove cover and bake five minutes more.

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22 thoughts on “Cheesy Manicotti

    1. Thanks Kevin! Linda and I have a lot of fun too. This Chutney also makes a great gift if you have any party’s to go to. Also, I will be using it in a new way this month… Stay posted.

      Liked by 1 person

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