- 16 ounces [2 cups] Ricotta cheese
- 8 ounces [227 g] Mozzarella cheese, grated
- 1/2 teaspoon [2.5 mL] freshly chopped parsley
- 1/2 teaspoon [2.5 mL] oregano
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 1/2 teaspoon [2.5 mL] garlic salt
- 3 eggs
- 1/4 cup [60 mL] seasoned breadcrumbs [optional]
- 1 box pasta noodles such as large shells or manicotti
- Fresh mushroom slices [optional]
- Tomato spaghetti sauce, to taste
- 1 cup [250 mL] water
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- Preheat oven to 350°F [180°C].
- Well mix together Ricotta cheese, grated Mozzarella cheese, chopped parsley, oregano, salt, pepper, garlic salt and eggs.
- If mixture is too thin, if desired, mix in a little seasoned breadcrumbs.
- Using a spoon, fill uncooked pasta noodles with mixture.
- Arrange stuffed pasta noodles, open-side up, into a 13 x 9 x 2-inch [33 x 23 x 5-cm] baking pan.
- If desired, arrange mushrooms slices all over stuffed pasta noodles.
- Completely cover stuffed pasta noodles with tomato spaghetti sauce.
- Pour in water; cover baking pan with al foil.
- Bake into preheated oven for approximately 1 hour, to soften pasta noodles.
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