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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. Cook pasta according to package directions. Drain and lay flat on foil to cool. | 3. Meanwhile, in a large bowl, add most of the ricotta, mozzarella, and parmesan, leaving just enough to sprinkle over the top later. Also add the eggs and seasonings and mix well. | 4. Spoon or pipe about 1/3 c cheese mixture into each pasta tube and place in a 13 x 9 pan. | 5. Pour spaghetti sauce over filled pasta, sprinkle with remaining mozzarella, parmesan and parsley. | 6. Cover with foil and bake 35 minutes or until hot and bubbly. | 7. NOTE: To make a white sauce, take equal parts butter and flour, melt and brown in pan, taking care not to burn it. Add a pinch of salt and nutmeg, then cream or milk slowly, to reach the right consistency. For this recipe, you would need about 1/2 cup each of butter and flour and about 3 c of cream or milk. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
manicotti	8	ounces		201.7333	0.0	44.88	1.1333
ricotta cheese	2	containers		-	-	-	-
mozzarella cheese	8	ounces	shredded divided	734.8188	61.7339	30.7535	40.5284
parmesan cheese	1/2	cup	grated divided	148.0	16.0	16.0	2.0
parsley	3	tablespoons	chopped divided	4.104	0.7216	0.3386	0.0901
egg	2			143.0	0.72	12.56	9.51
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
spaghetti sauce	14	ounces		357.21	60.4876	20.0434	4.0087

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