BAKED MANICOTTI OR SHELLS
8 servings
If you choose one of the less-cheesy fillings, try topping with 3 cups White Sauce I and 1 cup shredded Parmesan (4 ounces) instead of tomato sauce and mozzarella.
Prepare and have ready:
- 3 cups any tomato sauce
- 4 cups any pasta filling
Preheat the oven to 350°F. Lightly grease a 13 × 9-inch baking dish.
Cook in a large pot of boiling salted water until barely tender:
- 1 pound manicotti or jumbo shells
Drain. Stuff the pasta with the filling and arrange side by side in the prepared baking dish. (At this point, the dish can be covered and refrigerated for up to 24 hours.) Spoon the tomato sauce over the pasta and sprinkle with:
- 2 cups shredded mozzarella (8 ounces)
- ½ cup grated Parmesan or Romano (2 ounces)
Cover with foil and bake until heated through, about 40 minutes. Let stand 10 minutes before serving.