Baked Manicotti With Ricotta And Herbs Recipe

About this recipe

A comforting baked pasta dish filled with a creamy ricotta and herb mixture, perfect for a satisfying dinner. This vegetarian recipe is easy to prepare and ideal for solution seekers looking for a hearty meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 170 g Co-Op Italian Parmesan Wedge 170G
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 400G Sabarot Chia Seeds, 400G
• 500G Filotea Cannelloni Durum Wheat Semolina Pasta, 500G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a large mixing bowl, combine 2 tablespoons of chia seeds mixed with 6 tablespoons of water, 1/4 cup chopped fresh parsley, 1/2 teaspoon salt, 1/2 cup grated Parmesan cheese, 3 cups low-fat ricotta cheese, and 4 tablespoons finely chopped onion. Mix until well combined.
3. 3. Carefully stuff the uncooked cannelloni shells with the cheese mixture, using a small spoon or piping bag for ease.
4. 4. Spread 16 ounces of tomato sauce evenly over the bottom of a baking dish.
5. 5. Arrange the stuffed cannelloni shells in a single layer over the sauce in the baking dish.
6. 6. Pour the remaining 16 ounces of tomato sauce evenly over the cannelloni shells, ensuring they are fully covered.
7. 7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
8. 8. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the pasta is tender.
9. 9. Sprinkle additional Parmesan cheese over the manicotti before serving, if desired.
10. 10. Serve hot and enjoy your delicious baked manicotti.