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Ingredients
- 8 ounce Brick Mozzarella cheese, Shredded (up to 12)
- 15 ounce Carton Ricotta cheese (up to 16)
- 1/2 c. Grated Parmesan cheese
- 1 Tbsp. Minced parsley
- 1/4 tsp Salt
- 1 dsh Nutmeg
- 2 x Beaten Large eggs
- 1 jar (32 ounce.) Ragu sauce
- 15 x Cannelloni or possibly manicotti, cooked and liquid removed
Directions
- Mozzarella cheese (use 2/3 of this at least 1 c. in stuffing) Parboil cannelloni for 3 to 4 min, cooking 6 at a time. Remove with tongs and place on waxed paper. Combine cheese, parsley, salt, nutmeg and egg; mix lightly with a fork. Stuff parboiled cannelloni with this mix, using a small knife or possibly seafood fork. Cover bottom of 2 or possibly 3 baking dishes with Ragu sauce; arrange cannelloni so not touching. Cover with remaining Ragu; sprinkle with remaining Mozzarella. Bake, uncovered, for 30 min at 350 degrees. Can be frzn.
- Serves 5 to 6.
- Note: I use 3 pans, putting 5 ineach and freeze all. One serves Kirk and me (3 for him and 2 for me).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 857g | |
| Recipe makes 2 servings | |
| Calories 1330 | |
| Calories from Fat 521 | 39% |
| Total Fat 58.04g | 73% |
| Saturated Fat 32.8g | 131% |
| Trans Fat 0.0g | |
| Cholesterol 379mg | 126% |
| Sodium 1604mg | 67% |
| Potassium 895mg | 26% |
| Total Carbs 135.25g | 36% |
| Dietary Fiber 5.0g | 17% |
| Sugars 116.13g | 77% |
| Protein 71.14g | 114% |
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