Mac and Cheese Manicotti Makes 6 (2-shell) servings. 12 uncooked manicotti shells 1 10-ounce can condensed Cheddar cheese soup (may also use 1 1/4 cups Ragu Double Cheddar Cheese Sauce from a 16-ounce jar instead of the soup) 1 1/2 cups shredded Cheddar cheese, divided 1 cup milk 1 tablespoon Worcestershire sauce 1 tablespoon dried minced onion 2 teaspoons dry mustard 1/4 teaspoon dried thyme 1/4 teaspoon dried Italian herbs 1/4 teaspoon pepper 15 ounces part-skim ricotta cheese 1/3 cup grated Parmesan 1 egg 2 tablespoons chopped fresh parsley
Cook and drain shells according to package directions. Meanwhile, coat 2-quart baking dish with cooking spray. In bowl, combine undiluted soup, 1/4 cup Cheddar, milk, Worcestershire, dry onion, mustard, thyme, Italian seasoning and pepper; mix well. Spread 1/3 cup soup mixture over bottom of dish. In another bowl combine ricotta, Parmesan, egg, parsley and 1 cup Cheddar, mixing well. Fill pasta shells evenly with ricotta mixture and arrange in dish. Spoon remaining soup mixture evenly over shells. Cover with foil. Bake at 350° 30 minutes. Uncover; sprinkle with remaining 1/4 cup Cheddar and return to oven until melted. Note: You may use large seashells for easier stuffing instead of manicotti tube shells. The tube shells always seem to split when cooked. NUTRITION INFORMATION: (1 serving/2 shells) 376 calories; 11 grams fat; 2 grams saturated fat; 72 milligrams cholesterol; 853 milligrams sodium; 42 grams carbohydrates; 2 grams fiber; 25 grams protein. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
