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Quick Manicotti
Manicotti Veloci

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 40 minutes

Servings: 7-9

Regions: Lazio

Wine pairing: Red

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Ingredients

1 boxBARILLA Manicotti
1 jarBARILLA Marinara Sauce
2eggs
1 container (32 ounces)part-skim ricotta cheese
2 cupsshredded mozzarella cheese, divided
1-1/2 cupsfreshly grated Parmigiano Reggiano cheese,divided (may substitute with freshly grated Romano cheese)
4 ouncesthinly sliced prosciutto, chopped
1/3 cupchopped parsley
1/2 teaspoonsalt
1/4 cupfresh basil leaves, chopped


PREHEAT oven to 350°F.
COOK Manicotti for one minute less than package directions; drain and rinse in cool water. Cover; set aside.
BEAT eggs lightly in medium bowl. Stir in ricotta cheese, 1-1/2 cups mozzarella cheese, 1 cup Parmigiano cheese, prosciutto, parsley and salt.
ADD basil to Marinara Sauce. Spread ¾ cup Sauce on bottom of 13x9-inch baking dish. Using small spoon, fill Manicotti with cheese mixture; arrange in baking dish.
POUR remaining Sauce over Manicotti. Sprinkle with remaining ½ cup of Parmigiano and mozzarella cheese. Cover with foil; bake for 35 to 40 minutes or until thoroughly heated.




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