1. Preheat oven to 400°F. 2. Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper. 3. Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily). 4. Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish. 5. Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil. 6. Pour sauce over manicotti covering completely. 7. Cover baking dish with aluminum foil, crimping edges to seal tightly. 8. Bake for 40 minutes at 400°F. 9. Remove foil, sprinkle generously with remaining mozzarella. 10. Bake uncovered for 5 minutes or until cheese is melted. ---------------------------------------------------------------------------
Nutrition
Ingredients
