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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350°F | 2. Bring 5 quarts of water to a rapid boil. For best results, add 1 tablespoons of salt. | 3. Add pasta and stir; return to rapid boil. | 4. Cook uncovered, stirring occasionally, for 4 to 6 minutes. | 5. Remove noodles from boiling water and place them in a bowl of cold water. Tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven. | 6. In a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings. | 7. Pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan. | 8. Spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan. | 9. Pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and Parmesan cheese. | 10. Cover with foil; bake 35 minutes or until hot and bubbly. | 11. Remove from the oven and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ronzoni manicotti	14	pieces	uncooked	-	-	-	-
ricotta cheese	3 1/2	cups		1510.32	26.3872	97.7368	112.6664
mozzarella cheese	2	cups	shredded	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
egg	2			143.0	0.72	12.56	9.51
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
spaghetti sauce	25	ounces		637.875	108.0135	35.7919	7.1584

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.