Mac-and Cheese Manicotti
From flovie 14 years agoIngredients
- 1 pkg. (8oz.) manicotti shells shopping list
- 1 can (10 3/4oz.) condensed cheddar cheese soup shopping list
- 1 1/2 cups shredded cheddar cheese, 6 oz. shopping list
- 1 cup (2%) reduced-fat milk shopping list
- 1 Tbs. worcestershire sauce shopping list
- 1 Tbs. dried minced onion shopping list
- 2 tsp. mustard powder shopping list
- 1/4 tsp. dried thyme (I prefer to leave out.) shopping list
- 1/4 tsp. pepper shopping list
- 1 cont. (15oz.) part-skim ricotta cheese shopping list
- 1/3 cup grated parmesan cheese shopping list
- 1 egg shopping list
- 2 Tbs. chopped fresh parsley shopping list
- For even more Cheddar-y flavor, try this cheesy dish with sharp cheddar cheese. shopping list
How to make it
- Preheat oven to 350F. Cook shells according to package directions; drain.
- Coat 2-qt. baking dish with cooking spray. Combine undiluted soup, 1/4 cup Cheddar, milk, Worcestershire, onion, mustard, thyme and pepper.
- In separate bowl, combine ricotta, Parmesan, egg, parsley, and 1 cup Cheddar. *Fill pasta shells.
- Spread 1/3 cup soup mixture over bottom of baking dish. Top with half of shells. Pour half of remaining soup mixture over pasta; top with remaining shells. Top with remaining soup mixture.
- Cover with foil; bake 30 minutes. Uncover; sprinkle with remaining Cheddar. Bake until bubbly, 10-15 minutes.
- *Fill pasta the easy way!
- Place large food storage bag in tall glass. Spoon ricotta mixture into bag.
- Cut 1" hole from corner of bag. Pipe mixture into each pasta shell.
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People Who Like This Dish 4
- cinnamongal Mequon, WI
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