Manicotti Recipe
Ingredients
| Ricotta cheese | 1 Pound | |
| Mozzarella cheese | 8 Ounce, cut into 0.5 inch cubes | |
| Grated parmesan cheese | 1⁄4 Cup (4 tbs) | |
| Egg | 1 | |
| Salt/Garlic salt | 1⁄4 Teaspoon | |
| Oregano | 1⁄2 Teaspoon | |
| Fresh parsley | 1 Tablespoon, minced | |
| Canned tomato paste | 6 Ounce | |
| Water | 1 Cup (16 tbs) | |
| Oregano | 2 Teaspoon | |
| Garlic salt | 1⁄2 Teaspoon | |
| Olive oil | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 498 Calories from Fat 309
% Daily Value*
Total Fat 35 g54.1%
Saturated Fat 19.2 g96.2%
Trans Fat 0 g
Cholesterol 162.4 mg54.1%
Sodium 1241.5 mg51.7%
Total Carbohydrates 15 g5.1%
Dietary Fiber 3.2 g12.8%
Sugars 6.4 g
Protein 32 g64.4%
Vitamin A 43.3% Vitamin C 26.4%
Calcium 68.4% Iron 21.5%
*Based on a 2000 Calorie diet
Directions
Combine ingredients for the filling.
Place about 3 tablespoons of this mixture inside each cooked manicotti.
Place filled manicotti in slow cooker.
Combine ingredients for the sauce and pour over manicotti.
Top with additional Parmesan cheese.
Coyer and cook on high 1 1/4 hours.
Serve at once with Italian bread, tossed salad, and a dry red wine.
Chef
