Manicotti

So I really gave this classic Italian dish some thought this time. I wanted to come up with something other then the classic Manicotti. But you know what? You just cannot have Manicotti without Ricotta Cheese!!! You can add other things like red peppers, onions, mushrooms (like I did in this one) even spinach and chicken. But you have to have that Ricotta or let's face it, it just isn't Manicotti! So with that said let's make this fabulous dish........


7 Manicotta shells, coked
12 ounces Ricotta Cheese
1/2 cup Mozzarella, shredded
salt/pepper to taste
Parsley-fresh or dried (I used a teaspoon of dried)
1/4 cup mushrooms, chopped
1 egg
1/4 cup Locatelli Pecorino Romano cheese, grated


Preheat oven to 350


Let the Manicotti cool enough to handle. In the meantime in a large mixing bowl add the ricotta, mozza,  salt/pepper, parlsey and egg. Mix really well. In a casserole dish layer the bottom with some marinara sauce. With a small spoon or an icing gun (pic below) fill the Manicotti on both sides. Place one Manicotti at a time next to each other. Repeat process until all 7 are filled. Top the Manicotti with a layer of marinara sauce. Sprinkle with Locatelli cheese and bake about 15 minutes or until cheese is bubbly.

*Note: some people like to put the mozarella on top at the end and the Pecorino on the inside of the Manicotti. That's ok too. However you enjoy it