Garlic and Basil Five Cheese Manicotti Pasta

Stuffed with Ricotta, Cottage, Mozzeralla, Provolone & Parmesan

Aug 21, 2009 Renee Shelton

Five different cheeses make up the base for this meatless stuffed manicotti baked in marinara sauce. Sauteed garlic, fresh basil and parsley round out the flavors.

This recipe makes an easy meatless entree. Just mix all the ingredients together and stuff the pasta. The recipe uses fresh basil and parsley but other fresh herbs like oregano and marjoram could also be used if desired. Use whatever large pasta you have on hand: manicotti or large shells or other shapes. For ease in stuffing the pasta shells, use a pastry bag with a large round tip.

This recipe makes a cheese filling for about 10 to 12 manicotti shells depending on manufacturers size.

Five Cheese Manicotti with Basil and Garlic

Ingredients:

• 15 oz. part skim ricotta cheese
• 12 oz. low fat cottage cheese
• 3/4 cup plus 1/2 cup shredded part skim mozzerella cheese
• 1/2 cup plus 1/4 cup freshly grated Parmesan cheese
• 1/4 cup shredded provolone cheese
• 2 large eggs, beaten
• 2 Tbsp chopped fresh basil leaves
• 4 Tbsp chopped fresh parsley
• 2 large garlic cloves, chopped
• 2 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 3 cups marinara sauce
• 10 to 12 medium manicotti pasta shells, cooked, see recipe below (do not overcook)

Procedure:

1. Preheat oven to 350 degrees F.
2. Precook the pasta: cook the manicotti pasta until just before al dente, where it is just firmer than done. The pasta will continue to cook in the oven with the sauce. Drain and rinse with cold water to stop the cooking, doing this gently so as to not break the manicotti.
3. Mix the ricotta cheese, cottage cheese, 3/4 cup shredded mozzerella, 1/2 cup grated Parmesan cheese and shredded provolone in a large mixing bowl.
4. Add in the beaten eggs.
5. Stir in the chopped fresh herbs and combine well.
6. In a small saucepan set over medium high heat, cook the chopped garlic in the olive oil for a couple of minutes. Do not brown the garlic, just cook until fragrant. Add to the cheese mixture.
7. Season with the salt and pepper.
8. Spread about 1 cup of the marinara sauce on the bottom of a baking dish, roughly 13 inch by 9 inch.
9. Take about half the filling and spoon into a pastry bag with a large round tip (large Ateco 806 or large is fine). Squeeze to fill the manicotti pasta and place on top of the marinara sauce in the baking pan as each manicotti pasta is filled. Alternatively, use a spoon and scoop the filling to fill the manicotti. Place over the sauce in the baking pan.
10. Top the stuffed pasta with the remaining marinara sauce.
11. Sprinkle the top with the remaining 1/2 cup shredded mozzerella and 1/4 cup Parmesan cheeses.
12. Take foil and wrap the top of the baking pan. Place in the oven and cook for 30 minutes.
13. Remove the foil and bake for another 10 to 12 minutes, until the cheese is browned and dish is bubbly.
14. Remove from oven, let stand 5 minutes and serve.

The copyright of the article Garlic and Basil Five Cheese Manicotti Pasta in Healthy Cooking is owned by Renee Shelton. Permission to republish Garlic and Basil Five Cheese Manicotti Pasta in print or online must be granted by the author in writing.

Use fresh basil, or another favorite fresh herb.	Saute the garlic just until fragrant.	Add the garlic and stir into the mix.
For ease in filling, use a pastry bag and tip.	Five Cheese Manicotti with Garlic and Basil