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Manicotti Romano

  • 2 eggs, beaten
  • 1 onion, chopped
  • ½ tsp garlic salt
  • 1/8 tsp dried thyme
  • 1 (8 oz) can tomato sauce
  • Ground black pepper to taste
  • 1 pound COSTA package manicotti pasta
  • 1 pint part-skim ricotta cheese
  • ¼ cup grated Romano cheese
  • 1 tablespoon chicken bouillon powder
  • 1 cup shredded mozzarella cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
      1.   In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
      2.   Mix together Ricotta cheese, eggs, onion, Romano cheese, bouillon, garlic, thyme, black pepper, and spinach.
      3.   To assemble, fill manicotti noodles with cheese filling.
      4.   Arrange noodles in a greased 9x13 inch pan.
      5.   Pour tomato sauce down center of shells.
      6.   Sprinkle with shredded Mozzarella cheese.
      7.   Bake in a preheated 350 degrees (175 degrees C) oven for 25 minutes, or until hot and bubbly.  
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