Ingredients
1 pound of manicotti
1 24 ounce jar of penne vodka sauce
15 ounces of ricotta cheese
3 cups of shredded mozzarella cheese
1 ½ cups of grated Parmesan cheese
1 egg
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of parsley
1 teaspoon of oregano
1 teaspoon of basil
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of red chili flakes
Piping bag (or Ziplock bag)
Directions
Step 1
In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese, 1 cup of Parmesan cheese, egg, and all listed seasonings. Transfer the filling into a piping bag or a Ziplock bag for easy filling.
Step 2
Bring a large pot of salted water to a boil and cook the manicotti until al dente. Drain and rinse with cold water.
Step 3
Preheat oven to 350°F. Spread a thin layer of penne vodka sauce in a large baking dish.
Step 4
Stuff each manicotti shell with the prepared filling and arrange them in a single row over the sauce.
Step 5
Pour the remaining penne vodka sauce evenly over the stuffed manicotti. Sprinkle the remaining 1/2 cup of Parmesan cheese and 2 cups of mozzarella cheese on top.
Step 6
Cover the baking dish with aluminum foil and bake for 15 minutes. Then remove the foil and broil until the cheese is golden and bubbly.
Step 7
Garnish with fresh parsley before serving.
