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Cheesy Manicotti
Three-cheeses in this dish will satisfy your cheese buds.
Ingredients
1 package (8 ounces) manicotti
1 container (15 ounces) part-skim ricotta
8 ounces mozzarella, shredded
2 logs goat cheese (4 ounces)
1 egg
4 tablespoons chopped parsley, divided
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (14.5 ounces each) diced tomatoes (drain 1 can)
1 tablespoon olive oil
1/3 cup grated Parmesan
Directions
Preheat your oven to 350 F. Grease a 13x9-inch baking dish. Cook pasta.
Combine ricotta, mozzarella, chevre, egg, half the parsley, thyme, salt and pepper until smooth. Scoop cheese mixture to a large resealable storage bag. Push mixture toward one corner and twist bag closed. Make a 3/4 inch cut in one corner and squeeze filling into each pasta tube. Arrange manicotti in a single layer in baking dish. In medium bowl, combine tomatoes, oil, and remaining 2 tablespoons parsley. Pour mixture evenly over pasta, sprinkle with grated Parmesan cheese. Bake 35 minutes, until sauce is bubbly and filling is cooked. Let stand 10 minutes before serving.Suggestions
The manicotti dish will freeze very well for later meals.