Once it became possible for us to find kosher ricotta cheese in central Illinois, I started to prepare many dishes such as stuffed manicotti. Although I've tasted plenty of kosher lasagna and other pasta dishes with cottage cheese substituted for ricotta, I think this is a mistake - it just does not do justice to the dish. So, try to find kosher ricotta, Parmesan, and mozzarella, and enjoy some authentic Italian food. If you live in a small community where you cannot find the kosher commercial ricotta on a regular basis, there is always the possibility of making it yourself from milk and a starter (a bit of some existing ricotta that you've been able to buy in a major Jewish community). Stuffed manicotti freezes quite well. I package it in single serving portions in plastic containers and reheat it in the microwave for after-school snacks.


Oven Temp: 350°, 25-30 minutes
Yield: one 9x13 pan

Cook Manicotti shells for 8-10 minutes. Mix filling ingredients, reserving half the Parmesan to sprinkle on top of filled manicotti. Drain, stuff, lay in rows in the 9x13 dish. Pour sauce over all the filled manicotti. Sprinkle reserved Parmesan cheese on top. Bake, covered for 25-30 minutes, then remove cover, and brown a bit.

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