No Boil Manicotti

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 lb part-skim ricotta cheese
• 8 ounces shredded mozzarella cheese, divided
• 3 tablespoons shredded parmesan cheese
• 1 teaspoon sugar
• 1 egg, slightly beaten
• 2 -3 dashes nutmeg
• 1 tablespoon dried parsley
• 3 dashes ground black pepper
• 14 manicotti, uncooked
• 1 (15 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 3/4 cup water
• 1 tablespoon onion flakes
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried oregano
• 1 teaspoon sugar
• 3 dashes salt
• 3 dashes ground black pepper

Recipe

• 1 preheat oven to 400°f.
• 2 combine ricotta, 4 oz mozzarella, parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
• 3 stuff uncooked manicotti generously with cheese mixture, from both ends. (tip: i put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
• 4 arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
• 5 combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
• 6 pour sauce over manicotti covering completely.
• 7 cover baking dish with aluminum foil, crimping edges to seal tightly.
• 8 bake for 40 minutes at 400°f.
• 9 remove foil, sprinkle generously with remaining mozzarella.
• 10 bake uncovered for 5 minutes or until cheese is melted.