Isn't it funny what we remember from our childhoods? Things our parents feel will scar us for life barely make an imprint and then simple things that pass us by in a moment stick with us forever. I find it funny I can barely recollect the faces of my teachers from K - 6th grade but I can tell you what meals were served in what dishes and the frequency at which they were served. I remember the 9x13 dish that my mother always made this manicotti in also served my family an eggplant parmesan that tasted like the dead snake we found in our basement one summer. Poor Ms. Entz - I can't remember 3rd grade - but I'll never forget the smell of that Eggplant Parmesan or the way I felt about that brown Pyrex dish afterwards. I hope this simple and fast recipe leaves lasting memories with your family!
Step 1: Boil Manicotti noodles according to box; Drain.
Stuffing for Manicotti
3/4 cup ricotta cheese (or cottage cheese) 3/4 lb. mozzarella, shredded 3 eggs, lightly beaten 2 T. butter 2 T. grated Parmesan 1/2 tsp. salt Pinch of black pepper.
Drain ricotta or cottage cheese. Combine ricotta, mozzarella, eggs, butter, Parmesan, salt and pepper in a bowl. Mix well.
Stuff 8 noodles or however many are in half a box of mozzarella pasta. Spread thin layer of marinara sauce in bottom of pan or 9 x 13 glass dish. Arrange manicotti in pan. Add rest of sauce and sprinkle each manicotti noodle with a teaspoon of Parmesan.