Ingredients
Scale
1 lb of fresh lasagna pasta sheet cut into 6 inch squares
1 lb of ricotta cheese
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, grated
½ lb of provolone cheese, small dice
1 tablespoons of fresh parsley, chopped
1 tablespoon of fresh basil, chiffonade
1 quart of tomato sauce
Salt and pepper
Instructions
- In a large bowl mix together the ricotta cheese, provolone and parmesan cheese. Add the parsley and 1 cup of tomato sauce. Mix thoroughly. Reserve some parmesan for sprinkling on top at the end.
- Prepare your pasta. Get a pot of cold water, salt it and boil it. Cook the pasta according to the instructions.
- Lay your pasta sheets out on a table and add a 2 ounce scoop of the cheese mixture in the middle of each sheet. Roll it up making sure the cheese mixture is evenly distributed throughout the tub of manicotti. If you are using the box manicotti, fill the cooked pasta tub with the cheese mixture using a spoon or a piping bag.
- Spread some tomato sauce on the bottom of a pan that is safe in the freezer and the oven.
- Place your filled manicotti in the pan on top of the sauce. Try making them tight to avoid movement in the pan.
- Add more sauce on top of the manicotti, covering completely.
- Add the mozzarella, remaining grated parmesan and basil to the top.
- Cover the pa tightly with plastic wrap and aluminum foil. If you are using an aluminum catering style pan, put the pan cover on top.
- Place it in the freezer until you’re ready to cook it.
- When it’s time to cook it, preheat the oven to 375 degrees. Remove plastic wrap from the pan and cover in aluminum foil. Cook from frozen for 65-75 minutes. Remove the foil for the past 10-12 minutes to let the cheese on top turn golden brown.
- Remove the pan from the oven and let it rest for 20 minutes.
- Enjoy!